Although Japan seems like an unlikely place for a sandwich to be invented, the Fruit Sandwich has a history dating back over 100 years. These days, it’s a popular snack and can be found everywhere from cafes to convenience stores all over Japan.
History of the Fruit Sandwich
The first claim is attributed to a fruit stand called Yaoiso, which was founded in 1869 in Kyoto. Although they didn’t start their cafe until 1972, the claim is that they were selling fruit sandwiches from their fruit stand long before they opened their cafe. This claim is credible because western bread first became popular in the Kansai region of Japan, which includes Kyoto. To this day, Kansai residents spend the most money on bread per capita. The second claim is from Sembikiya, which opened its first fruit parlor in Tokyo in 1868. There is no historical record of when Fruit Sandwiches were put on the menu, but it remains a popular menu item in their cafes and shops around Tokyo. Whoever invented the Fruit Sando, it seems likely that it was created as an easy way to turn ripe fruit into a shortcake.
Why this recipe works
What are the ingredients for a Fruit Sandwich?
Bread
Shokupan - Also known as “Japanese Milk Bread” outside of Japan, Shokupan literally means “eating bread,” and it’s a sliced sandwich bread which has a fluffy texture that’s juxtaposed by springy chewiness that makes the bread deceptively substantial. It works well for overstuffed sandwiches like this because it’s elasticity allows it to stretch around the filling without crumbling apart.
Cream
Heavy cream - Cream with a high ratio of butterfat works best for Fruit Sandwiches because the juicy fruit inside waters down the cream. “Heavy Cream” in the US is required to have in excess of 36% butterfat, but if you check the label, you should be able to find premium creams with even higher percentages. I used one with a 45% butterfat ratio. Sweetened condensed milk - Instead of using just sugar, I like sweetening my whipped cream with sweetened condensed milk. This adds a wonderful milky flavor that boosts the creaminess of the cream. Vanilla extract - Vanilla makes just about any sweet dish better, and the cream for this Fruit Sandwich is no exception. I used a vanilla bean paste made by Nielsen-Massey. You can also substitute other flavorings here. For instance, when I’m making fruit sandwiches with stone fruit like cherries or peaches, I often add almond extract to the cream.
Fruit
Strawberries - Strawberries and cream are a classic combo that works so well together. Whether you mix them with other fruit in the sandwich or add them solo, strawberries add great flavor and color to your Fruit Sandwich. Kiwifruit - If you’re going for a colorful fruit sandwich, green kiwis are hard to beat. Mango - Mango brings the orange color to our sandwich, and although there are many other fruits that are orange in color, this is my favorite one for adding to Fruit Sandwiches.
What other fruit can I use for a Fruit Sandwich?
The possibilities here are pretty endless. I’ve seen everything from blueberries, to peaches, to melon, to persimmons being used. When choosing fruit for Fruit Sandwiches, there are three qualities you want to look for are:
How do you make a fruit sandwich?
The first thing you need to do is prepare the fruit so they will fit in the bread, and are all roughly the same thickness. For the Kiwifruit, I like to slice them into ¾-inch thick coins, and then I peel the rounds. For the mango, I start by peeling it with a curved paring knife. The pit of a mango is broad and flat, so you can usually tell the orientation of the pit inside by looking at the shape of the mango. Stand the mango up on its narrow edge and then slice both sides of the mango off, getting as close to the pit as possible without actually hitting it. Then you can trim off the curved edges to make a block and cut the mango into ¾-inch thick batons. For the strawberries, how you cut them will depend on how big they are. I usually start by trimming the stems off, and then if the strawberry is very large, I’ll slice it in half. Otherwise, you can use them whole. To make the cream, add the cream, sweetened condensed milk, and vanilla extract to a cold bowl and whip it using a whisk, egg beater, or mixer. Since we’re using the cream as a mortar to hold the sandwich together, you want the cream firm enough so that you can flip the bowl upside down and not have it run out. On the flip-side, if you over whip it, the fat will start separating out and forming clumps, so you need to be vigilant, especially if you are using an electric mixer. To assemble the fruit sandwich, spread an even layer of whipped cream on half of the sandwich bread. Arrange the fruit on top of the cream so that the center of each piece of fruit will fall in the middle of the cut lines for the sandwich. Fill the gaps between the fruit more whipped cream and then make sure the tops of the fruit are covered with the cream. Cover the sandwich with another slice of bread and give it a gentle press with your hands to help the top piece of bread conform to, and stick to the filling. It’s best to refrigerate these sandwiches for at least an hour before slicing them to firm up the cream. When you are ready to eat them, slice the crusts off and then cut the sandwich into quarters using a sharp knife. To get clean cuts, be sure to wipe the blade with a paper towel between each slice.
Other Japanese Sandwiches
Tonkatsu Sandwich (Katsu Sando) Japanese Egg Sandwich (Tamago Sando) Japanese Chicken Sandwich (Karaage Sando) Dashimaki Tamago Sandwich (Japanese Omelette)
📖 Recipe
