Have you ever seen the cooking shows where they use different techniques, called molecular gastronomy? Molecular gastronomy is defined as the scientific discipline concerned with the physical and chemical transformations that occur during cooking. Fruit caviar falls into that category, and it’s perfect to serve at party in your cocktails or on the side of a cheese board. They look very impressive.
This fruit caviar is something that’s fun to make, and easier than you would guess. And, fruit caviar is also vegan, so for my vegan friends, you can make this, guilt free.
Here are the materials you will need to try this out. And later in this post I’ll give you some fun suggestions on how to serve them. I did a Reel on Instagram demonstrating this, but I think I will demonstrate on YouTube and give a more thorough tutorial. So keep out a watch for that one.
- ½ cup fruit juice, your choice. For mine, I used black cherry juice and added a little sugar. so that it wasn’t too sour.
- 1 cup vegetable oil
- 2-tbls Agar Agar (a plant-based gelatin)
- Wire whisk
- Small dropper of some kind. I’ll link the glass medicine dropper that I got from Amazon, but you can also use a small squeeze bottle, which I will also link.
- Small mesh strainer
- Bowl of cold water
Here’s What to Do:
- Pour the vegetable oil into a glass of some type and then place it in your refrigerator for about an hour, to chill
- After the oil has been in the fridge about an hour (leave it in there), pour ½ cup of fruit juice (and a little bit of sugar if your using something sour) into a small sauce pan
- Add 2 tablespoons of Agar Agar, and whisk continuously over low-med heat
- When it is completely smooth and starts to bubble and thicken (approx. 2-3 mins), take it off the heat. It should be still in liquid form, but very thick. You’re going to need to draw it up into your dropper, so it can’t be overly thick. If it gets too thick, just add a little more juice or a little bit of water and whisk it until it’s smooth again.
- Let it cool approx. 2-3 minutes
- Take the oil out of the refrigerator now
- Fill your dropper with your fruit mixture and hold it about 3 inches above your glass of oil and drop out small amounts at a time. You should see your juice turning into little spheres and sinking to the bottom of the glass. You can drop as much or as little of the fruit mixture as you like.
- Then hold your glass of oil and fruit caviar over a small bowl or glass measuring cup. This way you can reuse the oil to make more, especially if yours don’t turn out right the first time. Pour your glass into the mesh strainer, and you should see the little drops of fruit caviar form a little pile.
- If any start to clump together, gently move them apart with your finger.
- Now, keeping the caviar in the strainer, dip the strainer into the bowl of water and move it around at all. You are rinsing off the oil. You do not want to just dump the caviar into the bowl or put the whole strainer in the bowl, you just want the caviar submerged while still in the strainer.
- Now you can pour your caviar into a clean, dry bowl and serve them however you would like!
Some FAQ’s About the Fruit Caviar:
How do I serve fruit caviar?
You can use the fruit caviar to decorate a cake, serve it over ice cream or yogurt, put it in a little bowl and serve it with cheeses on a charcuterie board, pour a few into cocktail for a beautiful presentation or just eat them plain, with a bowl and spoon! You can make lemon caviar with no sugar added and use them over fish or a similar savory dish that you might serve with lemon.
How do I store the fruit caviar?
Keep them dry, in an airtight container. To dry them, pour them over some paper towels and gently blot.
My fruit caviar dissolved when I tried to pour them into the strainer. What happened?
It’s likely that you didn’t add enough agar agar to your fruit juice, or the oil hadn’t been chilled long enough, or you didn’t let the fruit mixture thicken enough in your saucepan. Don’t despair. You can take the remaining fruit mixture and just add a little more agar agar and thicken it a bit longer over the stove. Hopefully you didn’t throw out your oil because you can use it again. Just make sure you chill it again first.
How long will my fruit caviar last?
If you keep them dry, in an airtight container, supposedly they will be fine for 3-4 weeks. I say “supposedly” because I’ve never done this. I’ve made them ahead for a party, but never needed to store them more that a day or two.
If you have any additional questions, please post them below, and I will get back to you very soon with an answer.
Hope You Enjoy!
I hope you try this out. It would be a fun little science experiment to do with your kids, and I’m sure they’d love eating their project!
To me, this is the perfect thing to make for a party because you can use them in many ways. In a cocktail, added to an appetizer plate, a little bit on a dinner plate or over ice cream as dessert. No matter how you serve them, they will look so impressive, and your guests will be so happy to see something new!
I hope you like my new website! Thank you so much for visiting it and reading my words. As always, I hope you find something fun to celebrate.