Fruit fool

A fool (obsolete spelling "foole") is an English dessert generally made by mixing puréed fruit, whipped cream, sugar, and possibly a flavouring agent like rose water.

History and etymology

"Foole" is first mentioned as a dessert in 1598 (together with trifle),"Oxford English Dictionary", second edition, 1989.] although the origins of gooseberry fool may date back to the 15th century. [Garmey, Jane. Great British Cooking: A Well Kept Secret. New York: Random House, 1981] The earliest recipe for fruit fool dates to the mid 17th century. [ [http://www.gutenberg.org/etext/10520 The compleat cook] , anonymous (W.M.), 1658] . Why the word "fool" is used as the name of the this fruit dessert is not clear. Several authors derives it from the French verb "fouler" meaning “to crush” or “to press” (in the context of pressing grapes for wine), [Hibler, Janie. The Berry Bible,Harper Collins Publishers, 2000, page 306] but this derivation is dismissed by the "Oxford English Dictionary" as baseless and inconsistent with the early use of the word.

Variations

Originally the most common fruit ingredient in fools was gooseberries, although other fruits and berries are known from early recipes, e.g., apples and raspberries. Modern recipes may include any seasonal fruit readily found, but gooseberry fool [ [http://www.homestead-farm.net/RecipeBerries.html Recipe for gooseberry fool] (accessed 24 September 2008).] remains the perennial favorite.

Norfolk fool [ [http://www.gutenberg.org/etext/22790 The accomplisht cook] , by Robert May, 1660-1685] is an old local variation of the fruit fool which seems to treat the fruit content more as a secondary ingredient, adding it at the end of the recipe.

Notes