Easy Fruit Coulis recipe, pronounced /ko͞oˈlē/ French, is a fruit or vegetable puree used as a sauce. Considered to be a chef’s trump card, you’ve probably seen coulis adorning dishes of all types. From soup to dinner and desserts it’s a beautiful method to add flavor and up the presentation on any dish.
Coulis, with their slightly thick and silky smooth texture, are culinary wonders that effortlessly elevate any dish. Typically crafted by blending fresh fruit or vegetables, they’re often mixed with a hint of sugar, a splash of lemon juice, and occasionally a touch of liquor for added depth.
These vibrant sauces bring a bright, beautiful pop of acidity, sweetness, or savory notes precisely where they’re needed, transforming ordinary dishes into extraordinary culinary experiences. Whether drizzled over desserts, spooned alongside savory mains, or used as a finishing touch for appetizers, coulis add a burst of flavor and a touch of elegance to every plate.
Recipe: Easy Uncooked Fruit Coulis
Ingredients:
- 2 cups fresh or frozen fruit (such as berries, mango, peach, or raspberry)
- 2-4 tablespoons granulated sugar, to taste
- 1-2 tablespoons lemon juice (optional, to taste)
- 1 teaspoon vanilla extract (optional)
Instructions:
Prepare the Fruit: Wash and hull the fruit as needed. If using larger fruits like mango or peach, peel and dice them into smaller pieces.
Blend: Place the fruit in a blender or food processor. Add sugar to taste, depending on the sweetness of the fruit and your preference for sweetness in the coulis. Start with 2 tablespoons and adjust as needed. If desired, add lemon juice for acidity and vanilla extract for extra flavor.
Blend Until Smooth: Blend the mixture until smooth and well combined. Taste and adjust the sweetness or acidity if necessary by adding more sugar or lemon juice.
Strain (Optional): For a smoother texture, strain the coulis through a fine mesh sieve to remove any seeds or pulp. Press the mixture through the sieve using a spatula or the back of a spoon until only the smooth liquid remains.
Chill (Optional): If time allows, refrigerate the coulis for at least 30 minutes to chill and allow the flavors to meld. This step is optional but can enhance the taste and texture of the coulis.
Serve or Store: Use the fruit coulis immediately as a topping for desserts such as cheesecake, ice cream, or pancakes. Alternatively, transfer it to a sealed container and store it in the refrigerator for up to a week, or freeze it for longer storage.
Enjoy: Drizzle this vibrant and flavorful coulis over your favorite desserts for a burst of fresh fruit goodness!
Feel free to adjust the sweetness, acidity, or flavorings to suit your taste preferences and the specific fruit you’re using.
Now, let’s delve into the cooked version. Typically, it’s slightly thicker as the sauce is reduced by about half, resulting in a more concentrated flavor profile.
Top Tips for Making Perfect Fruit Coulis
Fresh, Ripe Fruit: Start with high-quality, ripe fruit for the best flavor. Overripe fruit works well too as it tends to be sweeter and more flavorful.
Balance Sweetness and Acidity: Taste your fruit before making the coulis to determine its sweetness level. Adjust sweetness with sugar or honey if needed, and balance acidity with a splash of lemon juice.
Strain for Smooth Texture: For a silky smooth texture, strain the coulis after blending to remove any seeds, pulp, or skin. A fine mesh sieve or cheesecloth works well for this step.
Don’t Overcook: Be cautious not to overcook the fruit as this can result in a dull flavor and a loss of vibrant color. Simmer gently just until the fruit is soft and the flavors are melded together.
Add Flavor Enhancers: Enhance the flavor of your coulis with complementary ingredients such as vanilla extract, citrus zest, or a splash of liqueur. These additions can elevate the taste and add depth to the final sauce.
Allow to Cool: Let the coulis cool completely before using or storing it. This allows the flavors to fully develop and the sauce to thicken slightly.
Store Properly: Store any leftover coulis in a sealed container in the refrigerator for up to a week, or freeze it for longer storage. Thaw frozen coulis in the refrigerator overnight before using.
By following these top tips, you’ll be well-equipped to create delicious fruit coulis that will elevate your desserts and dishes with vibrant flavor and beautiful presentation.
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How to Make Fruit Coulis
Ingredients
- 3 cups/500 grams strawberries or blueberries
- 1/2 cup/100 grams granulated sugar white
- 1/2 lemon juiced
- 1 teaspoon vanilla extract pure
Instructions
- Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan.
- Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes.
- Remove from the heat; stir in the vanilla.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.
Notes
- Prep time is approximate
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Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
Yum! I love how simple this is, but also how much flavor there is. Perfect with any dessert!
It’s a great addition to so many desserts, Erika, plus it’s low cal too! 🙂
Fantastic! This would be a great addition to a lot of my sweet treats. Can’t wait to give it a try 🙂
Thanks, Colleen! It adds such a great punch of flavor to so many desserts, it’s one of my favorite additions 🙂
So simple, yet so helpful to know that there is a fresh version as well as cooked. The color is beautiful and I love the different platings of the coulis. And having studied some French, I know how to pronounce it! Yay!
Thanks, Beth! Glad we were able to show you both versions 🙂