Sacramento Digs Gardening: A fool for Father’s Day: No-cook summer dessert easy enough for kids

A “fool” is one of the first desserts I learned to make, taught to me by my grandmother. It didn’t involve turning on the stove, so it was a good introduction. (And I got to use the mixer!) Plus I loved the name.

Fruit fools are sort of foody puns; the idea is to create something that looked “special enough for company,” but that could be put together quickly with ingredients on hand.

What better dessert for Father’s Day than a foody pun that kids can make?

Raspberry puree in a measuring cup — Fresh raspberries are gently mashed
before being folded into the whipped cream.

I still use my grandmother’s parfait glasses, but this layered dessert works in mason jars or juice glasses, too – anything see-through so the colorful layers can be appreciated.

Rose syrup adds a subtle, fragrant note and its light pink color complements the raspberries. Grenadine and simple syrup work just as well as do fruit-flavored syrups.

Remember to gently fold the fruit into the whipped cream to maintain the stripes of pink, red and white.

Fresh raspberry fool

Makes 4 servings

Ingredients:

1 cup fresh raspberries

3 tablespoons rose syrup (see note)

1 cup heavy whipping cream

¼ cup sugar

1 teaspoon vanilla extract

1 sugar cookie or similar, crumbled

Instructions:

Rinse berries; save out a few berries for garnish. In a bowl or large measuring cup, combine berries with rose syrup. (See note.) Set aside.

In a mixing bowl (with a hand mixer on medium speed) or a food processor, combine whipping cream, sugar and vanilla; whip until soft peaks form (only 1 or 2 minutes).

Transfer whipped cream to a medium bowl.

With a fork, mash the raspberries. Gently fold half of the raspberry mixture into the whipped cream. Only stir once or twice.

Creamy fruit mixture in a metal bowl — Gently stir cream mixture and berries so
the colorful stripes remain.

In a parfait glass or similar, scoop 1 tablespoon of the fruit puree. Top with 2 tablespoons of the whipped cream mixture. Then, top with another tablespoon of fruit puree and 2 more tablespoons of the whipped cream mixture.

Top with cookie crumbs and raspberry garnish. Serve cold.

(Dessert may be assembled in advance and refrigerated.)

Note: Grenadine, other fruit syrup or simple syrup may be substituted for rose syrup.

RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes dessert raspberries Father's Day June spring Sacramento gardening berries farmers market backyard produce produce management

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Flowers in My Back Yard Series

April 21: Celebrate roses, America's favorite flower

April 14: Small flowers with outsized impact

April 7: Calendulas do double duty

April 3: Make Easter lilies last for years to come

March 31: In praise of a pollinator magnet (small-leaf salvias)

March 24: Azaleas brighten shady spots

March 17: The perfect flower for beginners? Try zonal geraniums

March 10: Keep camellias happy for years to come

March 3: Fruit tree blossoms are a fleeting joy

Feb. 27: Are your roses looking rusty?

Feb. 24: Treasure spring daffodils now and for years to come

Feb. 17: How and why to grow wildflowers

Feb. 10: Let's talk Valentine's Day roses

Feb. 3: Why grow flowers?

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Garden checklist for week of April 19

After this midweek storm, start getting serious about spring gardening. Flowers are blooming about three weeks ahead of schedule. That includes weeds!

* Get ready to swing into action in the vegetable garden – if you haven’t already. As nights warm up over 50 degrees, set out tomato, pepper and eggplant transplants.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash; wait on pumpkins until May. Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom. Late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce and cabbage seedlings.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Give citrus trees a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants. If leaves look yellow, your tree may need an iron boost -- apply some chelated iron fertilizer.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden needs nutrition. Give shrubs and trees a slow-release fertilizer. Mulch with a 1-inch layer of compost, which helps the soil, but keep it a few inches away from trunks and stems.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

Send us a gardening question, a post suggestion or information about an upcoming event. sacdigsgardening@gmail.com

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