Fresh Fruit Soup Recipes

SUMMER FRESH FRUIT SOUP

Steps:

• In a large saucepan, combine water and tapioca; let stand for 10 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange juice concentrate, sugar, honey, extract and salt. Chill. Add fruit; refrigerate until ready to serve.

FRESH FRUIT SOUP

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.

FRESH FRUIT SOUP

Steps:

• Rinse the raspberries and strawberries and pat dry. Hull the strawberries and halve if large. Rinse the pears, cut in half, remove the seeds and cut into thin wedges. Peel the oranges with a sharp knife and cut into segments. Peel the apple and cut into small cubes.
• In a saucepan, caramelize the sugar then carefully deglaze the pan with apple juice, cranberry juice and orange juice. Simmer until the sugar dissolves. Remove the pan from the heat and add the fruit and lemon juice.
• Mix in the almonds and let cool. Serve warm or cold with a dollop of yogurt or whipped cream, if desired.

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.

FRUIT SOUPS

Steps:

• Puree all ingredients in food processor until smooth. Remove to serving bowl. Chill 1 hour or longer. If desired for garnish, puree 2 peeled kiwis in processor. Spoon kiwi on top of each soup bowl when serving.

FRESH FRUIT SOUP

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. Blend cornstarch and reserved orange juice to form a smooth paste stir into pan. Bring to a boil cook and stir until thickened, about 2 minutes more. 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.© Copyright Reiman Publications, 1993-1997

FRESH FRUIT SOUP

Steps:

• Put the cherries, orange juice, sugar, and raspberries in a blender. Blend until smooth.
• Pour into a large glass pitcher and add cardamom, salt, yogurt, grape juice, and lemon juice. Stir with a wire whisk until combined well.
• Serve immediately, or cover and refrigerate for 2-4 hours.