Spreadable and delectable, there’s really nothing that compares to the silky, delicious smoothness of fruit curd.
For those of us that love this tasty treat, it’s almost always at the forefront of our minds when dessert time rolls around.
And when you stop to think about it, is that really a surprise?
After all, fruit curds have been enjoyed all around the world for most of the last one hundred years and our love of this heavenly treat shows no signs of slowing anytime soon.
In fact, fruit curds continue to gain popularity as evidenced by the wide array of recipes available today. While lemon curd is undeniably scrumptious, there are many more types of curd you can try.
And to help you in this arduous task, we’ve rounded up every single one of them for you in one handy guide.
So, get those taste buds ready and follow us on this irresistible dessert adventure!
Fruit Curd Flavors
While there’s almost no limit to the options you can try when it comes to varieties of fruit curd, the most popular ones are berry flavored, citrus flavored and tropical fruit flavored. Not only do we have all them for you but we’ve hand picked some delicious recipes you can check out as well.
Berry Curd Flavors
Fruit curds made with berries are easily some of the most popular and this especially true when your favorite berry is in season. Suffice it to say, you can’t go wrong with any of the ones we’ve listed below.
- Blackberry Curd – This recipe for homemade blackberry curd from Sugar Salt Magic is not only easy and quick but if you don’t have any fresh blackberries on hand, frozen will do the trick!
- Blueberry Curd – This five star fav from Caroline’s Cooking is worth a look if you’re craving blueberry curd. It’s simple to make and ready in 20 minutes!
- Cranberry Curd – Cranberries aren’t something you probably considered for a fruit curd, but if you’re a fan of them, then this recipe from Kitchen Confidante is one you’ve got to check out.
- Raspberry Curd – If raspberries are a favorite of yours, then there’s no one better to turn to for a delicious curd recipe than Martha Stewart.
- Strawberry Curd – Jams and jellies aren’t the only place to try those fresh strawberries you’ve got. If you want to try them in a curd, then this recipe from Bakes by Brown Sugar is one you’ll need to check out.
Citrus Curd Flavors
Citrus is a perfect option for fruit curd thanks to natural flavors that range from sweet and tangy to sour and bitter.
- Grapefruit Curd – I bet grapefruit isn’t something you’d ever consider for a fruit curd, but here’s a delicious looking one from the good folks at A Pretty Life in the Suburbs.
- Lemon Curd – The tried and true standard lemon curd is one that anyone who loves this dessert can never get enough of and that’s even more the case with this yummy recipe from Sally’s Baking Addiction.
- Lime Curd – Any list of citrus curds would be incomplete without a scrumptious lime option for you to check out. This one from Crazy for Crust looks especially delicious.
- Orange Curd – When it comes to citrus, oranges are at the top of most people’s list. If you’re searching for a way to turn it into a tasty fruit curd, then you can’t go wrong with this “No Fail” version from Veena Azmanov.
- Tangerine Curd – Juicy and flavor-filled, if you want to try a different kind of citrus curd, then this recipe using tangerines from Juiceman is worth checking out.
Tropical Curd Flavors
Exotic and unique, tropical fruits can make for fun and delicious twist on fruit curds you might’ve tried in the past.
- Mango Curd – Juicy and satisfying mango fruit is a one-of-a-kind spin on fruit curd that’s a can’t miss. If you’ve got a craving for it, then this recipe from Two Cups Flour is one you’ve got to have a look at.
- Passion Fruit Curd – For tropical delicacies, passion fruit is in a class by itself. When you want to translate your own passion for it into a tasty curd, then head on over to The Flavor Bender for a quick and easy recipe.
History of Fruit Curd
Food historians generally agree that fruit curd, specifically lemon curd, first appeared in England at the end of the 19th century.
It is believed that it was mentioned in writing as far back as 1844 when an English novelist known as Lady Charlotte Bury described it in a manuscript entitled, “The Lady’s Own Cookery Book”. However, unlike the curd most of us are familiar with, the recipe mentioned in the book produced something different.
In many ways, it was closer to cheese since the main lemon ingredients were blended with cream and whisked, which caused it to acidify. From there, the mixture was put through a cheesecloth which separated it, leaving only the curds.
Later, this mixture was refined and sweetened and found its place as an accompaniment to desserts like scones, as a spread on bread or as a filling for tarts, pastries and cakes. Although it was a favorite of many, refrigeration hadn’t yet arrived, so it was difficult to keep curd for long periods without risking spoilage. This meant that it was often produced in small amounts for quick consumption.
|History of Fruit Curd||It is widely accepted among food historians that fruit curd, specifically lemon curd, originated in England in the late 19th century.|
|First Mention||The earliest written reference to it is thought to be in 1844 in a manuscript called “The Lady’s Own Cookery Book”.|
|Original Recipe||The recipe described in the book produced a result more similar to cheese, as the main lemon ingredients were mixed with cream and beaten, leading to acidification.|
|Preparation Method||The mixture was put through a cheesecloth which separated it, leaving only the curds.|
|Refinement||Over time, this mixture was perfected by adding sweetness to it and it became a popular accompaniment to desserts such as scones, and as a filling for pastries, tarts, and cakes or as a spread on bread.|
|Storage||As refrigeration technology was not yet available, it was challenging to preserve curd for extended periods without the risk of spoilage, hence it was commonly made in small quantities for immediate consumption.|
Fruit Curd Uses
Aside from early examples mentioned above, today fruit curds have a wide variety of uses. As a spread, fruit curd is perfect for things like toast, croissants or scones. As a filling, curd is ideal for sponge cakes, pound cakes, angel food cakes, eclairs, crepes, tarts or tartlets. As a topping, fruit curds lend themselves for use with cupcakes or cookies.
|Spread||Perfect for things like toast, croissants or scones.|
|Filling||Ideal for sponge cakes, pound cakes, angel food cakes, eclairs, crepes, tarts or tartlets.|
|Topping||Lend themselves for use with cupcakes or cookies.|
What Is Fruit Curd Made From?
Not including the type of fruit you pick, curds usually consist of egg yolks, sugar, juice and, where appropriate, the zest of the fruit as well. The yolks are beaten prior to be combined with the other ingredients and then gently cooked. Once the mixture has cooked, it’s cooled and assumes the smooth, spreadable texture we associate with it.
Hey there, I’m Melody! I’m a lifelong foodie and love talking about it to anyone who’s willing to listen (or read!) about my opinions. My favorite pastimes include cooking, eating my cooking and thinking about what I’m going to make next!