Recipe courtesy of Norman Van Aken

Exotic Fruit Soup

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  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 3 hr
  • Cook: 10 min
  • Yield: 4 servings
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For the infusion:

2 cups water

1/4 cup honey

1 star anise

1 cinnamon stick

1 vanilla bean, split

Zest of 1/2 lime

Zest of 1/2 orange

1 stalk lemongrass, trimmed and roughly chopped

2 tablespoons mint leaves, chopped

1/4 cup mango, diced

1/4 cup pineapple, diced

1/4 cup blood (or navel) orange fillets

1/4 cup mamey sapote, diced

1/4 cup Charentais (or other favorite) melon, diced

4 lychees, peeled (substitute as desired)

6 grapes, sliced in half

1/4 cup coconut meat, thinly sliced, toasted and broken into bitesized pieces

2 passion fruit, cut in half crosswise

2 very ripe finger bananas, (or quartered regular bananas), sliced in half, lengthwise

1 star fruit, sliced into 1/4-inch thick slices


  1. Put all of the above in a saucepan and bring to a simmer. Turn off the heat and set aside 30 minutes. Now strain through a fine mesh strainer and chill the liquid
  2. Note: All fruit should be very cool in temperature.
  1. Divide all of the prepared fruit except the coconut, passion fruit, banana and star fruit between four chilled bowls. Pour the infusion over the fruit. Now garnish with the passion fruit, banana and star fruit. Serve;