Fruit Sandwich (Fruit Sando)

Recipe by Yudai Kanayama | Adapted by Ligaya Mishan

Origin: Japanese Luxury Fruit Parlor Tradition

Culinary Context

The fruit sandwich, or fruit sando, originates from Japan’s opulent fruit parlors and luxury grocery stores, where fresh, premium produce was elevated into artisanal treats. This version, crafted by Hokkaido-native Yudai Kanayama (Izakaya NYC, Dr Clark), reimagines the concept with a signature “fuwa-fuwa” (fluffy, cloud-like) texture—achieved by blending whipped cream with mascarpone cheese and nestled between crustless milk bread (shokupan).

Technical Details

• Prep Time: 20 minutes (active prep)

• Total Time: 1 hour 20 minutes (including 1 hour chilling)

• Servings: 2 sandwiches

Ingredients

Fruit Filling (for 2 sandwiches)

• 100g ripe strawberries (hulled, halved; larger varieties quartered)

• ½ medium golden mango (peeled, pitted, diced into 1cm cubes)

• 1 kiwi (peeled, thinly sliced; black seeds retained for texture)

• Optional additions: Raspberries, blueberries, or seasonal stone fruits (e.g., peach, plum)

Cream Mixture

• 1 cup (240ml) heavy whipping cream

• 2 tbsp (30g) powdered sugar (adjust for sweetness preference)

• ¼ tsp vanilla extract (optional, for depth)

• ¼ cup (60g) mascarpone cheese (room temperature)

• Pinch of fine sea salt

Bread

• 2 slices crustless shokupan (Japanese milk bread; ~10–12cm square, crust removed)

Instructions

Step 1: Prep the Fruit

• Wash all fruits thoroughly. For strawberries: Remove green hulls and cut into uniform halves (or quarters if oversized). For mango: Peel the skin, discard the large flat pit, and dice into small, even cubes. For kiwi: Peel with a paring knife, slice into 3–4mm rounds (preserve the “black ellipses” of seeds).

• Arrange prepared fruits on a clean plate; set aside.

Step 2: Whip the Cream-Mascarpone Base

• In a chilled metal bowl, combine heavy cream, powdered sugar, vanilla extract (if using), and a pinch of salt. Beat with an electric mixer (or hand whisk) on medium speed until soft peaks form (cream holds shape but remains airy).

• Add room-temperature mascarpone and fold gently with a spatula until fully incorporated. The mixture should be thick, creamy, and spreadable. Transfer to a small container; refrigerate for 15 minutes to firm slightly.

Step 3: Assemble the Sandwich

• Lay one slice of shokupan flat on a work surface. Spread a generous ½-inch (1.5cm) layer of the cream mixture evenly across the bread.

• Arrange the prepared fruit in a single, overlapping layer on top of the cream (avoid overcrowding to prevent cream from squishing).

• Top with the second slice of shokupan, pressing lightly to distribute the cream and ensure all fruit is nestled within the bread.

Step 4: Chill and Serve

• Wrap the sandwich tightly in plastic wrap or place in an airtight container. Refrigerate for 1 hour to allow the bread to soften, the cream to set, and flavors to meld. This step is critical for the “fuwa-fuwa” texture.

• After chilling, slice the sandwich diagonally into two portions. Serve immediately to enjoy the delicate balance of fresh fruit, airy cream, and springy milk bread.

Chef’s Notes

• Shokupan Substitute: Use soft milk bread (e.g., Japanese milk loaf) and trim crusts; avoid white sandwich bread (too dense).

• Texture Hack: Underwhip the cream slightly (until “soft peaks”) to preserve fluffiness before adding mascarpone—overwhipping creates a dense, grainy texture.

• Seasonal Tips: In summer, substitute mango with ripe peach; in winter, use persimmon or pear for a seasonal twist.

The result: A dessert-like yet breakfast-friendly indulgence, where every bite embodies the “no-rules” joy of Japanese fruit parlor confections.