I love ingenious recipes like curd that have the superpower to turn a tired piece of fruit or a forgotten offcut into something utterly decadent. Lemon curd is the original and a classic, but you can make curd with almost any fruit, as long as you add a little lemon juice for acidity. Each version is intense, indulgent and dreamy. So, please approach with caution: this spread is deeply moreish, in the best possible way.Any Fruit CurdWhen testing this recipe, I had some leftover frozen mango that had been accidentally defrosted on the counter, a sad golden kiwi and some wrinkled grapes, so I split the recipe and made three small batches of different curds. Banana curd is also a treat.Fruit curds set smoothly thanks to the magic combination of protein, fat and acid, which lowers the temperature that the egg proteins coagulate and helps everything thicken smoothly without scrambling. Fruits such as citrus, passion fruit, pineapple and rhubarb are naturally acidic, so they set easily on their own. Less sour fruits such as pears, apples, mangoes and peaches need a little help in the form of lemon juice to reach the same glossy texture.Curd recipes vary in calling for whole eggs, yolks only or a combination of both. All methods work fine. I recommend using whole eggs, unless you have a use for the whites or leftover yolks ready to go.Makes 450ml