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The Friendship Dessert
Part 1: Fruit Starter
More of this Feature
Part 2: Fruit Sauce
Part 3: Recipes

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Fruit starter is made when yeast is mixed with fruit and allowed to ferment for two weeks. The starter is then divided into two. One half can be given to a friend (Friendship Dessert) and the other half is used to make sauce. The sauce itself is made in two small batches and kept in glass jars. After these have fermented for a week, one jar can be passed along (Pass-Along Desserts) to another friend. The sauce can be used to make several different desserts and breads as well as used with many vegetable and meat courses. It can be kept for many months, if it is continually replenished.

This feature will focus on preparing the fruit starter. The next feature will have the sauce recipe with everyday uses and I will conclude with the desserts and bread recipes.


Fruit Starter
Vintage (tm) Fruit Sauce
from the Red Star Yeast Recipe Collection
Copyright Universal Food Corporation, 1974,1983

3/4 cup canned peaches in heavy syrup, drained and cut into pieces
3/4 cup canned pineapple chunks in heavy syrup, drained
6 maraschino cherries, cut in half
1 1/2 cups sugar
1 package Red Star Instant Blend Dry Yeast or Quick-Rise Yeast


Combine ingredients and place in a glass jar with a loose cover-an apothecary jar is perfect. Set in a fairly warm place. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make sauce.

TIP: Share one cup of the starter with a friend. Doubling the recipe is not recommended.

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