Clementine Sando (Japanese Fruit Sandwich)

These Japanese fruit sandwiches are made with juicy seasonal clementines, fluffy whipped cream, and sandwiched between two slices of soft white bread. These cute clementine sandos are fresh and sweet, making them perfect for a snack!

What you’ll need to make these Clementine Sandos:

• White bread
• Fresh clementines
• Heavy Cream
• Powdered sugar
• Vanilla extract

How to make these Clementine Sandos:

In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric hand mixer (or stand mixer), whip the heavy cream until stiff peaks form, about 1-2 minutes. Set this aside.

To make the sando, spread some whipped cream onto a slice of bread. Arrange the peeled clementines onto the whipped cream and completely cover with more whipped cream. Top with another slice of bread and gently press down.

Wrap the sando with plastic wrap and chill in the fridge for about 30 minutes before slicing. This will allow for a cleaner slice and these sandos taste better chilled 🙂

Once the sando is chilled, carefully unwrap the slice the sando. Optionally, you can trim the edges of the bread, but I prefer to eat them!

Watch how to make these Japanese Clementine Fruit Sandos

Other sweet recipes you may like:

• Pumpkin Black Sesame Mochi Bars
• Small Batch Miso Chocolate Chip Cookies
• Peach Cobbler Bread
• Miso White Chocolate Chip Cookies
• Brown Butter Chocolate Chip Banana Bread
• Earl Grey Sponge Cake

Clementine Sando (Japanese Fruit Sandwich)

Prep Time: 40

Rating: 5.0/5

( 3 voted )

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Ingredients

• 2 slices of white bread
• 3 clementines, peeled
• ½ cup heavy cream, chilled
• ⅛ cup powdered sugar
• 1 tablespoon vanilla extract

Instructions

1. In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric hand mixer (or stand mixer), whip the heavy cream until stiff peaks form, about 1-2 minutes. Set this aside.

2. To make the sando, spread some whipped cream onto a slice of bread. Arrange the peeled clementines onto the whipped cream and completely cover with more whipped cream. Top with another slice of bread and gently press down.

3. Wrap the sando with plastic wrap and chill in the fridge for about 30 minutes before slicing. This will allow for a cleaner slice and these sandos taste better chilled 🙂

4. Once the sando is chilled, carefully unwrap the slice the sando. Optionally, you can trim the edges of the bread, but I prefer to eat them!