Fromage Blanc with Fresh Summer Fruits

Assiette de fromage blanc aux fruits frais du jardin

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 4 pots (faisselles – see note) fromage blanc, about 800 g (1¾ lb) in all
  • 12 handsome strawberries
  • 1 small Charentais or Ogen melon weighing 300–400 g (10½–14 oz)
  • 2 pears
  • 2 white-fleshed peaches
  • 8 prunes from Agen or California
  • 1 lemon
  • 8 fresh apricots
  • 12 fresh almonds
  • 24 small lettuce leaves
  • 8 fresh mint leaves
  • 6 tablespoons whipping cream



Put the prunes to soak in a bowl of lukewarm water. Quarter the melon, remove the seeds and the skin and slice each quarter into four slices lengthways.

Plunge the peaches into boiling water for 2 minutes, refresh them immediately in cold water and remove the skins which will slip off quite easily. Slice into long thin slices. Cut the apricots in quarters.

Shell, skin and halve the almonds. Wash and hull the strawberries. Peel the pears, cut them in quarters and core them. Cut into fine slices and sprinkle with the juice of the lemon.

Pick over and wash the lettuce leaves without tearing them. Dry on a cloth.



5 Take 4 large plates and place a portion of fromage blanc in the middle of each. Arrange six lettuce leaves round the edge, and on this leafy bed lay the various fruits, alternating the colours prettily. Crown the mound of fromage blanc with 2 mint leaves and 6 split almonds arranged like the rays of the sun.

6 Serve well chilled, with fresh single cream served in a jug, separately.