Best Old Fashioned Fruit Soup Recipes

Fruktsoppa (scandinavian Fruit Soup) image

Provided by Lennie

Categories Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

3/4 cup dried apricot
3/4 cup dried prune
6 cups cold water
1 cinnamon stick
2 lemon slices, 1/4-inch thick
3 tablespoons quick-cooking tapioca
1 cup sugar
2 tablespoons raisins
1 tablespoon dried currant
1 tart apple (peeled, cored, cut into 1/2-inch thick slices)

Steps:

In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
Pour the soup mixture into a large serving bowl and let cool to room temperature.
When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

Mor-Mor Wallberg's Fruktsoppa (Swedish Fruit Soup) image

Provided by Chandra Curtis

Time 1h5m

Number Of Ingredients 13

3/4 c dried apricots, pitted
3/4 c dried prunes, pitted
1/2 c raisins
1/2 c golden raisins or white raisins
6 c water
1 c fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)
2 stick cinnamon - broken in half
1/2 lemon, halved and sliced thin
1/4 c quick cooking tapioca
3/4 c sugar
3/4 c orange - peeled, diced or 1 small can mandarin oranges
1 apple - peeled, cored, and sliced or diced
optional: to spice this up, you can add a pinch of powdered nutmeg or cloves

Steps:

1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.