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Textured fruit salad recipe – IDDSI Level 4
Texturising food is key to ensuring that people with dysphagia can enjoy safe, nutritious and visually appealing meals.
In this post, you’ll discover how to prepare a textured fruit salad using natural fruits while preserving their colour, flavour, and essential nutrients. Thanks to the cutter-emulsifier and the use of xanthan gum, we’ve adapted this classic recipe to an IDDSI Level 4 texture without giving up the pleasure of taste.
Ingredients (8 servings):
- 675 g pineapple
- 1000 g peach
- 500 g strawberries
- Natural yoghurt (as needed during preparation)
- Xanthan gum (as needed for correct texture)
Preparation:
1. Prepare all the fruits, removing the skin and any pits.
For the pineapple
2. Blend the pineapple in the cutter-emulsifier at speed 10 for 2 minutes.
3. Check the texture. Add xanthan gum and blend again at speed 5 for 1 more minute. Repeat if needed until you achieve the desired texture.
For the peach
4. Blend the peach in the cutter-emulsifier at speed 10 for 3 minutes.
5. Check the consistency. Often, the smooth pulp of the peach already achieves an IDDSI Level 4 texture when blended. If it doesn’t, add xanthan gum and blend again for 1 minute at speed 5.
For the strawberries
6. Blend the strawberries in the cutter-emulsifier at speed 10 for 2 minutes.
7. Check the texture. Continue adding xanthan gum and blending again at speed 5 for 1 minute until the texture is correct.
Plating
8. To serve, layer the fruit salad in a glass or transparent cup to highlight the colourful appearance of the fruits. Start with a base of pineapple, followed by yoghurt, then peach, and finish with strawberry.
