Fruit fools – “foole” in Shakespeare’s day – are first found in recipe books in Elizabethan England although it has never been clear why the word was used in this way. It might be a version of the French word fouler which means to crush or to press (they meant crushing grapes to make wine in the vineyards of France) and was taken because of the way the fruit is pressed or crushed to make a sensational dessert. Whatever, it’s stood the test of time and is a really quick and easy and yummy – way to end a meal.
- 125g raspberries
- 125g strawberries, hulled
- 1tbsp icing sugar or to taste
- 350g natural Greek yogurt
- Extra berries to serve (such as raspberries, blueberries, or red currants)
Blend the fruit and icing sugar in a food processor to form a purée.
Stir in the Greek yoghurt. Spoon into four small tumblers, sprinkle with extra berries to decorate and serve with a bowl of extra berries if you wish.
Don’t skimp on the sugar as it’s the sugar which brings out the flavour of the fruit.