Photo: Fruit Soup Recipe
Ingredients
- 1/2 cantaloupe, seeds removed
- 1 cup fresh pineapple
- 1 cup peaches
- 1 cup Granny Smith apples, peeled and diced
- 2 cups strawberries
- 1/4 cup sugar
- 2 tablespoons honey
- 2 cups water
- 1/4 cup pineapple juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- Sour cream, for garnish
- Orange rind, for garnish
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.
Serves: 7 (1 cup each, does not include sour cream); Calories: 110; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 1 gram; Total carbohydrates: 28 grams; Sugar: 24 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 0 milligrams
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By Teena V
Quincy,Illinos
on March 05, 2011
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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.
By slrx2_11026029
Orange Park, FL
on December 16, 2010
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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?
By wbruce_11754951
charlotte, NC
on March 23, 2009
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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!
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