Now and then, I get the urge to make myself a naughty but nice treat and what could be naughtier and nicer than a Japanese fruit sando? Soft white bread, whipped double cream and some fruits - in this case, a whole satsuma (or tangerine or clementine, if you prefer) along with half of a kiwi, all formed so that when cut, the sando's contents resemble a cute flower, complete with leaves and stalk. Pretty and utterly delicious but a little bit naughty so definitely not a recipe for everyday consumption!
Making these little treats is really simplicity itself. Two slices of white bread, some double cream whipped until firm, the eponymous satsuma and a half of kiwi is all you will need. There's no cooking involved, just a 30 minute rest in the fridge to firm up the sandwich once you've created it. You can make one of these in 15 minutes.
What are my tips to produce a Satsuma fruit sandwich?
First, you must get your double cream nice and firm. I use a electric whisk to achieve this quickly - use a hand whisk by all means but it will take that much longer.
Second, use the smallest satsuma, tangerine or clementine you can find. That way making the sandwich will be easier and the fruit won't force the bread slices apart.
Third, as the satsuma goes in whole, I retain the crusts on two sides of the slices of bread to preserve a little more structure. Usually, when you make a Japanese fruit sando, you would remove all four crusts but because of the size of the satsuma, I find it helps to retain the crusts on two sides.
Fourth, you might be forgiven when you make your first sando for thinking, "this looks such a mess!" Well, don't worry, the messy bit gets covered up when you make your sandwich.
Fifith, use the sharpest knife in your drawer when you cut the sandwich - that way you get the best possible finish and there's no cream smeared across the satsuma or kiwi, so you get a beautiful, vivid impression of a flower in a sandwich!
That's about it really. Some recipes insist on square slices of bread but I don't think it's essential. I've used various bread brands to make these and they all seem to work fairly well as long as the bread is thinly sliced and therefore easy to form aound the fruit. So, what's stopping you? Make up a plate of these for your friends when you want a few "Wows" and "Yums" echoing around your kitchen!
If this introduction has put you in the mood for a little Japanese treat, you can find the Youtube tutorial by clicking Satsuma fruit Sando or by scrolling to the bottom of the page. The written recipe is just below.
Happy eating! Kurumi XXXX.
ingredients:
(makes 1 Satsuma fruit sando)
2 thin slices of white bread
1 small satsuma / clementine / tangerine
1/2 kiwi
1 - 1.5 tbsp sugar
100 ml / 3.5 floz double cream
a large square of cling film to wrap the sando
peel the satsuma and remove as many of the stringy bits from the fruit as you can
cut off the ends of the kiwi, then cut in half. (you will only need half of the kiwi to make one sando.)
stand one half of the kiwi on its end and cut 1 thin slice. use a sharp knife to remove the skin and set aside
remove the skin from the rest of half kiwi and then lay flat and slice into 4 pieces
combine the sugar and cream in a tall container or a deep bowl and whip until thickened to a firm consistency - the cream should be form enough not to drop off the whisk
now move to the bread - lay the two slices on a cutting board and remove two of the 4 crusts
to create your sando, spread an even layer of cream on the two slices of bread. the cream should be at least 6mm \ 1/4 inch thick
next, position the bread with the corners north, south, east and west in a diamond shape. place the satsuma on its side near the top of the top corner. (when you cut the sando, you will then see the satsuma flesh resembling a flower.)
next put 2 small pieces kiwi under the satsuma. cover these with a layer of cream. then put the larger slice of kiwi on the top. cover that with cream too. place the other 2 small kiwi pieces on top and cover with cream again
now, use the rest of the cream to cover the whole of the satsuma - so that you end up with a sausage shape of double cream down the middle of the slice of bread
next, gently place the second slice of bread over the cream and fruit. press down gently
now, wrap the sando carefully in the cling film and press down a little more firmly to shape the sando. restthe sando in your fridge for at least 30 minutes
just before serving, cut the sando in half to creat two triangular halves. (make sure you cut in the right direction to create the flower effect.)
once made, your Satsuma fruit sando should keep in the fridge for a day or two but they are best eaten straight away!
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