Aunt Grace Fruit Mayonnaise

Aunt Grace’s fruit mayonnaise is less a condiment and more a cloud. A cooked citrus custard gets folded into whipped cream, turning into a light, fluffy dressing that drapes over fresh fruit like a sweet, tangy blanket.

It comes together in two parts. First, hot pineapple and orange juice are poured over egg yolks and sugar and beaten, then left to thicken into a soft, glossy custard as it sits.

Pouring the hot juice over the yolks gradually is what cooks them gently into a smooth custard rather than scrambling them. Beat as you go and let the residual heat do the thickening.

Once that custard has cooled, a cup of whipped cream gets folded in. That is the step that lifts the whole thing, giving it an airy, mousse-like texture instead of a heavy, pudding-like one.

Spoon it over a bowl of fruit salad, berries, or sliced bananas and a humble bowl of fruit suddenly feels like dessert.

Chef Tips

• Pour the hot juice over the yolks slowly while beating so they thicken instead of scrambling.
• Let the custard cool fully before folding in the cream, or the heat will deflate it.
• Fold the whipped cream in gently to keep all that lightness you whipped into it.
• Make it the day you serve it, since the cream loses its loft as it sits.

Variations

• Use all pineapple juice or all orange juice depending on what you have.
• Stir a little lemon zest into the custard for a brighter, more citrusy dressing.
• Fold in a handful of mini marshmallows or coconut for an ambrosia-style topping.