Fruit Soup

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
7 cups
Level:
Easy

NUTRITION INFO
Ingredients
Directions

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.


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    I've made this twice now and we absolutely love it!! It is so refreshing and satisfying. The first time I used all fresh fruit but not the peaches (wrong time of year). It was a bit too thick so thinned with additional juice (not the lemon though). Discovered later that I'd missed the water. The second time I substituted with Splenda and used a bit more than called for. I also used unsweetened frozen strawberries and peaches and made a double batch, again leaving out the water and using juice to thin. I think water would dilute the flavor too much. I've frozen part of it to see how it does. We love it so much I'd like to always have some available. It's a great side dish with many main entrees and, thinned out a bit, a wonderful smoothy type drink. Just can't get enough and can't see growing tired of it. Who gets tired of good fruit?
    i made this with all fresh, no canned fruit and i fresh sqeezed the lemon juice and orange juice. i used stevia sweetener instead of sugar and it was amazing. the sour cream was the best part, it balances out the sweetness. red food coloring is a good idea, will do that next time!
    We were too anxious to eat the soup. This soup was taking so long to cool, we put it in the ice cream maker to chill for 15 minutes. I also added 2 drops of red food color to liven up the color. The kids hoped it would look better when it cools (so, I snuck in the food color).
    My husband and I enjoy trying new fruity soups. This one was OK, not a favorite. My husband said it reminds him of pureed fruit coctail.
    It looked and sounded soooo delicious and it made me hungry.. going to try it as soon as I get all the ingredients. Mary
    Tried this with sour cream. That was just gross. Then got the idea to pour it over ice cream. That was great.
    I watched the episode and had the recipe on the computer.It is sooooooo wrong compared to the show.Some one at food network is not doing their job.Some are wrong messurments some ingredients are missing.What is up with this? I gave 5 stars cause every recipe I have made from paula is fantastic.Food network needs to get their stuff together.We follow these recipes.If we knew how to make these dishes we wouldn't watch food network
    I made this the other night and chilled it but couldn't get to it until a couple of days later. Instead of a blender I used an emersion blender that made it a little chunky. That wasn't a bad thing. Some how I missed the grapes when making out the shopping list but it still is very good. For the last reviewer how about a dollop of low fat or fat free yogurt!
     
    I may also try this in orange rind bowls as a smaller course. The cantaloupe bowls made it a fun way to serve it. Thanks for a great show.
    This recipe was wonderful and refreshing. I am on the cabbage diet (Dolly Parton diet) and have to eat lots of fruits one specific day. So, I made this soup, used Splenda instead of sugar and didn't use the sourcream. Still wonderful. You can make it your own by making some changes if you but I thought this was just perfect.
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