Best Fruit Fantasy Soup Recipes

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FRUIT SOUP



Fruit Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 7 cups

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

FRUIT FANTASY SOUP



Fruit Fantasy Soup image

Provided by Kitchen Crew

Categories     Other Soups

Number Of Ingredients 8

1 large seedless orange, peeled, separated
2 tangerines, peeled, seeded, separated
1 large banana, peeled and sliced
1 c canned peaches, in juice
1 c canned pineapple chunks, in juice
1 Tbsp honey
1/4 c chopped walnuts
1/2 tsp ground nutmeg

Steps:

  • 1. Place the orange and tangerine sections in the workbowl of a food processor or in a blender and puree.
  • 2. Transfer the puree to a large mixing bowl.
  • 3. Place the banana slices, peaches and pineapple in the workbowl of a food processor or blender and puree.
  • 4. Add the puree to the orange-tangerine mixture.
  • 5. Stir in the honey until dissolved.
  • 6. Chill, covered for 2 hours or more.
  • 7. Sprinkle with chopped walnuts and nutmeg before serving.

FRESH FRUIT SOUP



Fresh Fruit Soup image

Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings (about 2-1/2 quarts).

Number Of Ingredients 9

1 can (12 ounces) frozen orange juice concentrate, thawed
1-1/2 cups sugar
1 cinnamon stick (2 inches)
6 whole cloves
1/4 cup cornstarch
2 tablespoons lemon juice
2 cups sliced fresh strawberries
2 medium bananas, sliced
2 cups halved green grapes

Steps:

  • In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.

Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.

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