How To Make Fruit Caviar Recipe

Introduction

Fruit caviar is a fun and elegant way to add bursts of fresh fruit flavor to your dishes. These small, jelly-like pearls can be made at home using simple ingredients and a little technique. Perfect for garnishing desserts, cocktails, or salads, fruit caviar makes any dish feel special.

Ingredients

• 170 ml (¾ cup) fruit puree
• 1 teaspoon agar agar powder
• 1 teaspoon white granulated sugar
• 20 ml (1-2 tablespoon) water (optional, to thin out the puree)
• 500 ml (2 cups) vegetable oil (very cold, to set the caviar)

Instructions

1. Step 1: Place the vegetable oil into the freezer and chill it completely until very cold.
2. Step 2: Blend your chosen fruit until smooth to make a puree. If needed, strain the puree through a sieve to remove any seeds, then pour it into a saucepan.
3. Step 3: Mix the agar agar powder and sugar together, then stir this mixture into the fruit puree until fully combined. Add water if the puree is too thick.
4. Step 4: Heat the mixture on the stovetop and bring it to a boil. Maintain the boil for 30 seconds, then remove from heat.
5. Step 5: Remove the cold oil from the freezer. Using a teaspoon, squeezy bottle, or pipette, slowly drip the warm fruit mixture from about 1 foot above the oil surface. As the droplets hit the cold oil, they will form into caviar pearls and set as they sink to the bottom.
6. Step 6: Once you’ve formed your desired amount of caviar, pour the oil through a sieve to collect the pearls. Rinse the fruit caviar gently under cold water to remove any residual oil.
7. Step 7: Serve immediately or store the fruit caviar in the fridge for 3-4 days.

Tips & Variations

• Use different fruit purees like mango, raspberry, or passionfruit for a variety of flavors and colors.
• Ensure the oil is very cold to help the caviar set quickly and form perfect spheres.
• If the puree is too thick, thin it with a little water for easier dripping and better caviar shapes.
• Reuse the vegetable oil for future batches by straining and storing it in the fridge.

Storage

Store the fruit caviar in an airtight container in the refrigerator for up to 3-4 days. Rinse gently before serving if they have been stored in water. Avoid freezing as it can change the texture of the pearls.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of fruit for making fruit caviar?

Yes, most smooth fruit purees work well. Avoid fruits with too many seeds unless you strain them out to ensure smooth caviar formation.

Why is the oil so cold when making fruit caviar?

The oil needs to be very cold to instantly set the agar agar mixture upon contact, allowing the droplets to form firm spheres rather than blending into the oil.

How To Make Fruit Caviar Recipe

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4.7 from 60 reviews

Learn how to make fruit caviar, delightful little spheres of fruit puree set with agar agar that burst with flavor. This recipe uses cold vegetable oil to form perfect caviar pearls, perfect for garnishing desserts, cocktails, or adding a fun texture to your dishes.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Approximately 50–60 caviar pearls 1x
• Category: Dessert Garnish
• Method: Stovetop
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit Caviar Mixture

• 170 ml (¾ cup) fruit puree
• 1 teaspoon agar agar powder
• 1 teaspoon white granulated sugar
• 20 ml (1-2 tablespoons) water (optional, to thin out the puree)

Setting Medium

• 500 ml (2 cups) very cold vegetable oil

Instructions

1. Chill the Oil: Place the vegetable oil into the freezer and chill it completely until very cold to ensure proper setting of the fruit caviar pearls.
2. Prepare the Fruit Puree: Blend your chosen fruit to make a smooth puree, and strain it through a sieve if needed to remove seeds or pulp. Pour the puree into a saucepan on the stovetop.
3. Mix Agar Agar and Sugar: Combine the agar agar powder with the teaspoon of sugar, then stir this mixture thoroughly into the fruit puree until fully integrated.
4. Cook the Mixture: Heat the fruit puree mixture on medium heat and bring it to a boil, maintaining the boil for 30 seconds to activate the agar agar. After boiling, immediately turn off the heat.
5. Form the Caviar Pearls: Remove the very cold oil from the freezer. Using a teaspoon, squeezy bottle, or pipette, slowly drip the hot fruit puree agar mixture into the oil from about one foot above the container. The fruit liquid will form into small spheres on contact with the cold oil and fall to the bottom, setting into caviar pearls.
6. Collect and Rinse: Once all the mixture has been dripped into the oil, sieve the oil to collect the caviar pearls. Rinse them gently with water to remove any residual oil.
7. Serve or Store: Serve the fruit caviar immediately for best texture, or store in the refrigerator for up to 3-4 days. Keep them in a covered container to maintain freshness.

Notes

• Choose fruits with strong flavors like berries, mango, or passion fruit for best results.
• If the puree is too thick, thin it slightly with water for easier dripping.
• Ensure the oil is very cold to help the agar set quickly and form perfectly round pearls.
• Do not overcook the agar agar mixture as it can lose setting properties.
• The fruit caviar can be used to top desserts, cocktails, yogurt, or salads for a burst of flavor and visual appeal.

Keywords: fruit caviar, agar agar, fruit pearls, dessert garnish, molecular gastronomy, fruit puree