A fruit fool is a simple dessert made of cream blended with sweetened fruit puree. The dish is decidedly British in origin, but it has become popular throughout much of the world as an easy and often refreshing summertime treat.
The word “fool” in the fruit fool context is most likely derived from the French verb fouler, which means “to press.” Early English cooks, dating to the 1500's, by some accounts, made fools by pressing ripe fruits into a pulp, combining that pulp with sugar, then pouring the mixture into freshly whipped cream.
The food history books may tell us that the name comes from the French word to press, but after making this light, airy dessert, I would say it's aptly named because even a fool can make this.
Try this and let me know how much you loved it!
1 pint strawberries, washed, hulled and chopped into 1/4 inch pieces
1/2 cup sugar, divided
1 cup heavy cream
1 t. vanilla extract
Toss the strawberries with 1/4 cup sugar int a medium bowl. Let rest for 10 minutes, stirring occasionally, until they give up their juices.
Place strawberries and juice into a blender (or use an immersion blender in the same bowl they're resting) and puree.
Whip the cream with remaining 1/4 cup sugar and vanilla until cream is stiff and holds peaks easily. Carefully fold berries into the cream. Serve immediately or refrigerate for a few hours before serving.