Kiwifruit and Passionfruit Fool


Preparation info

  • Difficulty


  • Makes


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I guess a fool is so called because even a fool could make one. The only trick is that the fruit must be sharp and slightly acidic so that the cream acts as a foil, providing a creamy mask to bring it all together. However, I’ve also made a delicious fool using very sweet apricots, where I added tang to the cream by mixing in very sharp ewes’ milk yoghurt. Again, it was the contrast of sharp and creamy that pulled it off.


  • 4 kiwifruit
  • 1 tablespoon lemon or lime juice
  • 375 ml (12 ¾ fl oz) double or whipping cream
  • 125 ml (4 ¼ fl oz) thick yoghurt
  • 3 tablespoons icing sugar
  • 4 passionfruit


Peel kiwifruit and cut lengthways into quarters, then slice into ½ cm (¼ in) thick pieces. Mix with citrus juice and refrigerate 5 minutes.

Place cream, yoghurt and icing sugar in a bowl and whip to form just-past-soft peaks. Divide half the cream between four glasses, then spoon in kiwifruit. Place remaining cream in glasses, then spoon passionfruit pulp on top. Chill 5 minutes before serving. Serve with a wafer or biscotti to add some crunchy texture.