FRUIT SOUP
Steps:
- Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
- While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
- Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
- Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.
Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
FRESH FRUIT SOUP
Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.
Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.
MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)
I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic. This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort...
Provided by Chandra Curtis
Categories Other Appetizers
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
- 2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
- 3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
- 4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
- 5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
- 6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
- 7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
- 8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.
SUMMER FRUIT SOUP
I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. -Gladys De Boer, Castleford, Idaho.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear. , Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours. , Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired.
Nutrition Facts : Calories 259 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 3g fiber), Protein 2g protein.
FRUIT SOUP (FRUCHTSUPPE)
A recipe from my German grandmother -- very refreshing on a hot day! Serve with a sprinkle of cinnamon.
Provided by JAZZY-GIRL
Categories Fruit Soup
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Place prunes and water in a large saucepan and let rest in refrigerator 8 hours or overnight.
- Cook prunes in same saucepan with soaking water over medium heat, covered, 1 hour, until soft. Let cool.
- In a small saucepan over medium heat, cook apples until soft, about 20 minutes.
- Reserve prune water and remove pits from prunes. Puree pitted prunes with cooking water in a food processor or blender until smooth. Combine prune puree and cooked apple in a large saucepan with the cinnamon stick. Combine the potato flour with the half-and-half and stir into fruit mixture. Bring to a boil, then stir in sugar. Reduce heat to medium-low, stir in grape juice and raisins, and partially cover. Let simmer until thoroughly heated, then remove from heat.
- Chill 2 hours in refrigerator before serving.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 54.1 g, Cholesterol 29.8 mg, Fat 9.6 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 36.4 mg, Sugar 40.6 g
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