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Test Kitchen Approved

Curried Fruit Dip

5.0 star rating 1 Review

Recipe By Barbara Neal & Denise Rich, Savory Spice—Santa Rosa, CA

Yields

1 cup

Prep Time

5 Minutes

Recipe By Barbara Neal & Denise Rich, Savory Spice—Santa Rosa, CA

This is a fun and easy way to use curry blends in a sweet dish.

Serving Suggestions

Serve with fresh fruit pieces. Delicious with mango, pineapple, strawberries and bananas. Thread fruit onto skewers for a cute picnic side.

Ingredients

1 cup heavy whipping cream

3 Tbsp. sifted powdered sugar


1 1/2 tsp. curry powder of choice:




Savory Spice ingredients in this recipe

  • Pomegranate Molasses

    The thick juice extracted from the inner seeds of the pomegranate is 100% pure Pomegranate Molasses. Used mainly in Middle Eastern cooking for its ...

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  • Ras el Hanout

    Moroccan-style curry is referred to as "Ras el Hanout," and like other curries, it can be made from many different ingredients. Translated, Ras el ...

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  • Vindaloo

    For many centuries the Portuguese ruled small pockets of India. The Portuguese were the originators of Vindaloo, but in Goa, the dish was altered o...

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  • Tan-Tan Moroccan Seasoning

    Moroccan food has really taken off in the States, so having more than one Ras el Hanout-style blend was very important to us. Tan-Tan Moroccan is h...

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Directions

In a chilled bowl, whip cream until soft peaks form. Add powdered sugar and your choice of curry spice blend. Using a spatula, fold in pomegranate molasses. Refrigerate for 30 min. before serving.