Tutti frutti is an Italian phrase meaning “all fruits,” and this dip recipe certainly works with any and all fruits. My friend Kelly Garr serves the dip inside the hollowed-out lower half of a pineapple to add a little tropical flair. This recipe fits Kelly’s personality — bright, beautiful, and consistently fun!
1 (10-ounce) jar lemon curd
⅓ cup sweetened condensed milk
¼ cup half-and-half
Lemon zest, for garnish
1 fresh pineapple, cut into bite-size pieces, for serving
2 pints strawberries, washed and stemmed, for serving
3 apples, peeled, cored, and sliced, for serving
In a medium bowl, using a wire whisk, blend the lemon curd with the sweetened condensed milk and half-and-half until smooth. Transfer the mixture into a serving dish (or into the bottom of the pineapple as noted above) and garnish with the lemon zest. Arrange the fruit on a pretty platter and serve.
Makes 2 cups
