Summer Fruit Soup

Enjoy fresh summer produce for appetizer or dessert.

06/23/11
Editorial Assistant

It’s official: summer is here. As if the 90-degree plus temperature, buzzing mosquitoes are hordes of children out of school wasn’t clue enough. And while I am certainly still a fan of cakes, cookies, brownies and pies, it can be nice not to turn on the oven for dessert.

 
This fruit soup is a refreshing way to start or end your meal. A bunch of fresh fruits, lightly cooked and pureed until smooth (though you can certainly leave some chunks in if you prefer) and sweetened with just a touch of honey – it’s a healthy way to satisfy even the sweetest tooth.
 
Recipe:
1/2 a medium pineapple, peeled, cored and diced
1/2 a medium cantaloupe, peeled and diced
4 kiwis, peeled and sliced
1 pint strawberries, de-stemmed
2 apples, peeled, cored and diced
zest of 1 lemon
2 cups water
1/3 cup orange juice
2 tablespoons honey
 
Combine the pineapple, cantaloupe, kiwis, strawberries, apples and lemon zest in a large pot. Pour the water and orange juice over the mixture.
Set the pot over medium heat, and bring to a light simmer – you don’t want it to boil.
Cook for 15 to 20 minutes, until most of the fruit has softened.
Puree the fruit until smooth. Add honey and mix to combine – you may need more to taste depending on the sweetness of you fruit.
Strain the soup for seeds if desired. 
 

 

Last Update:

06/26/2011 - 20:17

Comments

Another easy fruit soup:

Mix equal parts of orange juice and vanilla yogurt (regular or soy yogurt).

Add fresh, whole berries. (Try raspberries and blueberries for Independence Day.)

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