Starry Fruit Soup Recipes

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.

SIMPLE FRUIT SOUP WITH GRAND MARNIER

Steps:

• Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves.
• Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve.

FRUIT SOUP

Steps:

• Mix everything in saucepan and cook covered 30-40 minutes . Can be served hot or cold.
• You can cut the fruit into smaller pieces but i usually leave everything as it is. Try adding a bit of ginger some time too.

SPICY FRUIT SOUP

Steps:

• In a large saucepan, combine plums, apricots, raisins, water, orange juice, sugar, tapioca & salt.
• Break cinnamon stick into 3 pieces & put them & the cloves in a cheesecloth bag, then add it to the fruit mixture.
• Bring to a boil over high heat, then reduce heat.
• Cover & simmer 30-40 minutes, or until fruit is tender.
• Remove spices & serve either hot or cold.

RED SNAPPER AND STAR FRUIT SOUP

Steps:

• In a large, heavy kettle, heat the oil over high heat and add the shrimp shells. Cook, tossing continually, for 2 minutes. Add the shallots, ginger and garlic and continue to cook for 3 more minutes, or until the shells are lightly browned. Add 10 cups of water, the tomatoes, lemongrass and chilies and bring to a boil. Lower the heat and simmer, uncovered, until the liquid is reduced to 5 cups, about 1 hour.
• Strain the broth, pressing down on the shells to extract as much liquid as possible. Return the broth to the pot and season to taste with salt and freshly ground black pepper.
• When ready to serve, bring the broth back to a simmer. Add the star fruits and red snapper. Lightly squeeze the lime over the soup and then drop it into the pot. Simmer for 2 minutes, or until the fish is just cooked through. Remove from the heat and serve immediately, garnished with cilantro leaves.

CHILLED TOMATO AND STONE FRUIT SOUP

Steps:

• Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
• Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
• DO AHEAD: Soup can be made 2 days ahead. Cover and chill.