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How To Make Fruit Caviar Recipe

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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/how-to-make-fruit-caviar-recipe/