Best Swedish Fruit Soup Recipes

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SWEDISH FRUIT SOUP



Swedish Fruit Soup image

Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 10

4 cups cranberry-apple juice
1/4 cup quick-cooking tapioca
1 medium lemon, thinly sliced
6 whole cloves
1/4 teaspoon ground nutmeg
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/3 cup maraschino cherry juice or grenadine syrup, optional
1/8 teaspoon salt

Steps:

  • In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.

MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)



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

I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic. This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort...

Provided by Chandra Curtis

Categories     Other Appetizers

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.

SWEDISH FRUIT SOUP



SWEDISH FRUIT SOUP image

Categories     Soup/Stew     Fruit     Side     Bake     Quick & Easy     Healthy     Christmas Eve

Number Of Ingredients 11

1/2 c. dried prunes
1/2 c. dried apricots
1/2 c. seedless raisins
3 c. cold water
2 lg. apples, sliced
2 fresh pears, sliced
1 stick cinnamon
8 oz. chopped dates
1 lb. unsweetened red cherries with liquid
1 (3 oz.) pkg. sugar less cherry Jello in 1 c. boiling water
Soak prunes, apricots and raisins an hour in cold water. Add cinnamon, pears and apples. Simmer 15 minutes. Add dates and cherries, bring to a boil; add cherry Jello dissolved in boiling water. Stir. Serve hot or cold.

Steps:

  • Bake

SWEDISH FRUIT SOUP



Swedish Fruit Soup image

Make and share this Swedish Fruit Soup recipe from Food.com.

Provided by Maryland Jim

Categories     Berries

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 1/2 cups prunes
water
grape juice
1 cup raisins, seedless
1 lemon, sliced
2/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup quick-cooking tapioca

Steps:

  • Combine prunes and enough water to cover in a large saucepan, boil until soft. Drain, reserving prune juice.
  • Snip prunes from pits; set aside.
  • Add enough grape juice to prune juice to make four and one-half cups.
  • Heat fruit juices and add prunes, raisins, lemon and sugar. Add cinnamon and salt; cook for several minutes.
  • Stir in tapioca slowly, making sure grains remain separate.
  • Cook, stirring constantly until tapioca is clear.
  • Serve hot or cold.

SWEDISH FRUIT SOUP RECIPE



SWEDISH FRUIT SOUP Recipe image

Provided by á-825

Number Of Ingredients 8

1 C whole pitted prunes
1 C dried peaches )
1 C dried pears ) Cut these in fairly
1 C dried apricots ) small pieces
1 C raisins (white preferred)
1 large apple peeled, diced and cooked
1 1/2 tsp salt
1 small stick cinnamon (Mom didn't use it)

Steps:

  • Cook prunes and raisins separately All fruit should be cooked SLOWLY, covered with water approx. 1 1/2 to 2 inches above fruit for approximately 1 1/2 to 2 hours. May have to add water as fruit swells. Cook about 1/2 pkg Danish Flavor Raspberry or strawbery desert pie filling glaze pudding, according to directions on box. (Will be thick like pudding. Also drain some of the jjuice off first and thicken or cook until clear with 3 T rounded minute tapioca, (that is the juice, not the fruit). Pour tapioca over Danish Dessert, stir. In large bowl put all fruit except prunes and blend carefully. I save prunes for on top of each dish when served. Don't overcook fruit as it will get mushy when heated to serve.

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