Lebanese Fruit Cocktail Cups

Name: Lebanese Fruit Cocktail Cups
Prep time: 20 min
Yield: 4
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts Beverages

Creamy, fruity, and full of crunch—this Lebanese-style fruit cocktail is like a juice bar dessert you can make at home.

PREP TIME

20 minutes

COOK TIME

SERVES

About this recipe

This Lebanese fruit cocktail is a fresh and vibrant dessert-in-a-glass that combines creamy avocado, tangy strawberry, tropical fruits, and a fragrant ashta cream. I created this Lebanese fruit cocktail recipe for a local shopping centre during Ramadan, when they reached out to support their community by offering nourishing and family-friendly recipes. They asked for a variety—fruit and veg, meat-based, and even something bread-filled for suhoor. This cocktail was one of the highlights. It’s not only beautiful to serve, but it’s also filled with nutrients and naturally sweet ingredients, making it perfect after a day of fasting.

I love the way this layered drink captures all the best parts of a Lebanese juice bar. It’s cooling, creamy, and so satisfying to scoop through. While it’s ideal for Ramadan or summer gatherings, I’ve also made it just for fun at home with my boys. The lamb shanks were a big hit from that same project, but the surprise favourite? A chicken hot roll, toasted and ready to grab—no need to wake Mum up before suhoor!

If you’re looking for more refreshing drinks or sweet-style beverages, try my Pineapple Splash, a tropical-style fruit cooler, or my simplified Date and Rosewater Jallab—a traditional Ramadan drink turned into an easy everyday favourite.

Ingredients

For the Avocado Sauce

2 ripe avocados
2 tablespoons honey
1 cup milk

For the Strawberry Sauce

2 cups fresh strawberries, hulled
¼ cup guava nectar
1–2 tablespoons honey (adjust to taste)

For the Ashta (Cream Filling)

150 grams reduced-fat cream or ashta in a can
½ cup ricotta cheese
1 tablespoon sugar
2 teaspoons rose water

For the Fruit Layers

1 cup diced pineapple (cut into large, easy-to-eat chunks)
1 cup diced mango
1 cup sliced kiwifruit (cut into rounds)
1 cup diced strawberries

Notes from Rouba

Keep your avocado and strawberry sauces thick for that authentic Lebanese texture.
Chill the glasses before layering—it helps keep the sauces separate.
If you can’t find ashta, mix thickened cream with ricotta or mascarpone as a quick alternative.
This is a great make-ahead option—prep the sauces and fruits earlier, then assemble just before serving.
You can toast the almonds and pine nuts lightly for even more flavour and crunch.
Serve with a long spoon—this is a scoop-and-sip dessert!

Method

Step 1. How to Make the Avocado Sauce

In a blender, combine the ripe avocados, honey, and milk. Blend until completely smooth and creamy. The consistency should be thick enough to layer easily, but still spoonable. Set aside in the fridge while you prepare the other layers.

Step 2. How to Make the Strawberry Sauce

Blend the fresh strawberries with guava nectar and honey until smooth. Taste and adjust the sweetness as needed. You’re aiming for a vibrant, thick sauce that complements the tropical fruits and contrasts with the richness of the avocado.

Step 3. How to Prepare the Ashta Cream

In a medium bowl, stir together the reduced fat cream or canned ashta, ricotta cheese, sugar, and rose water. Mix until smooth and creamy. The ashta adds that classic Lebanese creaminess and floral fragrance. Chill the mixture until ready to use.

Cut and slice the fruit, and set aside the nuts and toppings for assembly.

Step 4. How to Assemble the Fruit Cocktail

Grab four serving glasses or dessert cups. Create two different styles for variety:

Avocado Delight:
Layer a spoonful of avocado sauce at the bottom of the glass, followed by a handful of diced mango. Add a layer of strawberry sauce, then repeat the layers again. This version showcases the contrast between the creamy avocado and bright strawberry flavours.

Berry Tropical Fusion:
Begin with layers of pineapple, kiwifruit, mango, and strawberries. Spoon the strawberry sauce generously over the top to tie it all together with its vibrant colour and tangy finish.

Step 5. How to Finish and Garnish

Top each glass with a generous spoonful of the ashta cream. Sprinkle over whole almonds, shaved almonds, pine nuts, and a dusting of ground pistachios. Just before serving, drizzle with honey for sweetness and shine.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use canned fruit instead of fresh?
Yes, if that’s what you have. Just make sure to drain it well, and go for fruit packed in juice rather than syrup so it doesn’t get overly sweet.

What can I use instead of ashta?
If you can’t find canned ashta, mix equal parts ricotta and thickened cream or mascarpone. It won’t be exactly the same, but it still gives you that rich, creamy texture we love.

Can I prep this ahead of time?
Definitely. You can make the sauces, slice the fruit, and mix the ashta in advance. Just layer everything shortly before serving so the fruit stays fresh and the layers don’t mix too much.

What if my avocado sauce turns brown?
Avocado browns quickly, so it’s best to blend it close to serving time. If needed, add a small squeeze of lemon juice to help slow the browning.

Can I make this in a big bowl instead of glasses?
Technically, yes—but I’ve actually never seen it done that way. You could try layering it trifle-style in a glass dish and serving it with a spoon. It might not have the same structure as the classic juice-bar style, but it would still taste amazing and make a fun centrepiece.

What if I don’t have guava nectar for the strawberry sauce?
No problem—just use a splash of orange juice or even apple juice instead. It won’t have the same floral note, but it’ll still blend well with the strawberries and keep that refreshing flavour.