How to Make a Fruit Coulis
Have you ever heard of a coulis?
Fruit Coulis, Fruit Sauce or Fruit Puree?
Whatever you want to call it, a fruit coulis is wonderful accompaniment to any dish, savory or sweet.
Easy to make, the sauces are packed with fresh fruit flavor, and with all of the fruits available, the flavor combinations are endless.
I have seen them made with raw fruits, but I prefer to cook them. To me, the flavor of the fruit really intensifies when cooked, and the puree gets a lovely smooth texture.
There are no special tools needed to make the recipe, just a few things, like a sieve/strainer and an immersion blender, that most people probably have on hand in their kitchens.
The next time you want to add a special touch to a dish, or impress your friends with a fancy sounding garnish, try making this sweet treat.
Almost any fruit can be used in this type of sauce, but a couple may need a thickening agent, like cornstarch, to get the appropriate texture.
If you can't get a particular fruit, frozen fruits can also be used. Thaw them completely before cooking.
While I prefer a simple coulis because of it's intense flavor, feel free to experiment and add various spices or fruit juices for other layers of flavor.
- 2 cups fruit, fresh or frozen. Chop larger fruits into bite sized pieces. Thaw frozen fruit completely.
- 1/4 cup to 1/2 cup sugar, depending on taste
- 1/2 cup water
- Note that the cook time includes preparing the fruit, cooking it, and cooling, pureeing and straining the mixture.
- Remove the pits from all stone fruits like peaches, plums and cherries, before cooking.
- Wash the fruit. If using larger fruits, like peaches or pineapples, peel and cut into bite sized pieces.
- In a medium saucepan, add fruit, sugar and water.
- Bring the mixture to a boil over medium-high heat.
- Reduce temperature to medium heat and continue boiling for 6 - 8 minutes, stirring frequently. While cooking, the fruit will soften. Use the back of a spoon to gently crush the fruit against the side of the pan. Be careful because the mixture is very hot and can splash up and burn you.
- Once sauce has thickened to about the texture of syrup, set aside to cool.
- Once cooled, use an immersion blender to puree completely. If you don't have an immersion blender, pour the mixture into a regular blender.
- Pour the pureed mixture into a fine sieve/strainer that is resting over a bowl, and gently push the liquid through it. The sieve will collect most of the seeds and fruit pulp.
- Discard the seeds and pulp. Serve immediately or place into an airtight container and refrigerate. The sauce should last about one week in the refrigerator.
- This sauce should have the consistency of syrup. Do not overcook or it can get too thick and gel when refrigerated.
- Start with a lesser amount of sugar and add more if needed. Taste early on in the cooking, before it gets too hot. You will get burned if you taste this mixture while it is boiling.
The photos below show the basic steps for making the sauce. Click on a thumbnail photo to see the step by step instructions.
Key Lime Pie with a Raspberry Coulis Recipe
Sometimes a key lime pie is just a bit too tart for me. Try this sauce for a touch of sweetness.
For the pie:
- 1 - 9" graham cracker crust
- 1 can sweetened condensed milk
- 1/2 cup key lime juice
- 3 egg yolks
Combine the condensed milk, key lime juice and the egg yolks and mix until smooth. Pour into the pie crust and bake in a 350° oven for 15 minutes. Cool completely and refrigerate.
For the coulis:
- 2 cups raspberries (fresh or frozen)
- 1/4 cup sugar (raspberries get sweeter when cooked so I try not to use too much sugar)
- 1/2 cup water
Refer to the instructions in the photos above when preparing the sauce.
Mixed Berry Coulis Recipe
- 2 cups berries (1 cup blueberries, 1/2 cup strawberries, 1/2 cup blackberries)
- 1/2 cup sugar
- 1/2 cup water
Follow the general instructions above or the photos below for the steps.
PreparationClick thumbnail to view full-size
Use an individual fruit or any combination
Possible flavors to add
Strawberry Coulis Recipe
- 2 cups strawberries (fresh or frozen)
- 1/2 cup sugar (these strawberries were out of season and not so sweet so they needed plenty of sugar)
- 1/2 cup of water
Use the same instructions that are shown above for the mixed berry coulis recipe.
What do you think about these recipes?
Try using different fruits, especially when they are in season and at their peak of flavor.
Whether you want to treat yourself, or are having a dinner party, these sauces add a special touch to any dish you make.
A fruit coulis also makes a terrific gift. Put the sauce into a nice jar and add a pretty bow. You are sure to be invited back if your bring a jar of this with you.
Of course you can always do what I do and grab a spoon and start eating! Enjoy!
Questions & Answers
Can I put a coulis in a cupcake and bake it?
You can, but it has a thinner consistency so it would probably seep out or just be absorbed by the cake. Maybe if you cooked it longer so it would thicken more into a jam-like texture that might work
© 2014 Claudia Mitchell