NewburyportNews.com, Newburyport, MA

PortWatch

September 26, 2012

Going bananas for soft serve fruit

Soft serve fruit is growing in popularity

P

ureed frozen fruit probably won’t become the next bacon, or even cupcake. It’s simply not sexy enough.

So-called soft serve fruit is, however, having a moment, recently becoming a darling of the mommy blog set, showing up on ABC’s “Good Morning America,” inspiring a new countertop kitchen appliance, even spawning a product line and small chain of shops, the New York City-based Soft Serve Fruit Co.

And to be clear, we are talking about something that is precisely as it sounds — frozen fruit that is pureed until it reaches the consistency of soft serve ice cream. That’s it.

Soft serve fruit is “the answer to an ice cream lover’s cravings,” says Francesca Borgognone, entertain editor at The Daily Meal.com, who adds that the appeal is easy to understand. “A fraction of the calories and mixed with the same type of fixings that frozen yogurt has — it can be sweet, savory as well as an any-time-of-the-day treat.”

Soft serve fruit has been quietly building a following online, where recipes abound for turning all manner of frozen fruit into treats. It’s hardly complicated. A splash of juice or water, a bag of frozen fruit and a few minutes in a food processor and the result is something that begs for an ice cream cone.

Just type “soft serve fruit” into Pinterest and see the multicolored flurry of frozen fancies that pops up. And kitchen supply companies are keeping up with the trend, marketing appliances specifically for making frozen fruit desserts, like the Yonanas machine that costs around $50. Of course, most people just use their food processors or blenders.

Tanya Steel, editor-in-chief of Epicurious.com, has been on to this idea for a while, keeping foil-wrapped, frozen over-ripe bananas in the freezer for times when she wants a treat that’s tasty without being calorific.

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