Caribbean Fruit Soup Recipe

Caribbean Fruit Soup Recipe photo by Taste of Home

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This fruit soup is a delicious, refreshing way to begin a summer meal. Jerk seasoning gives each spoonful a little kick.—Cheryl Perry, Hertford, North Carolina

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Caribbean Fruit Soup Recipe

Prep: 35 min. + chilling

Yield: 12 Servings

35 35

Ingredients

1 cup each chopped peeled fresh peaches, nectarines, papaya and mango
1 cup chopped fresh pineapple
1 cup diced cantaloupe
1 cup chopped seeded peeled cucumber
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
2 cups frozen non-alcoholic pina colada mix, thawed
1 cup passion fruit or mango nectar
1/4 cup minced fresh cilantro
2 tablespoons plus 2 teaspoons lime juice, divided
1 tablespoon sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon salt
1 teaspoon grated fresh gingerroot
1 teaspoon minced seeded jalapeno pepper
2 medium bananas, sliced
1 cup flaked coconut

Directions

In a large bowl, combine the peaches, nectarines, papaya, mango, pineapple, cantaloupe, cucumber, red pepper and onions. In a blender or food processor, place half the fruit mixture; cover and process until smooth.
Transfer to a large bowl; stir in the remaining fruit mixture, pina colada mix, nectar, cilantro, 2 tablespoons lime juice, sugar, jerk seasoning, salt, ginger and jalapeno. Cover and refrigerate for 3 hours or until chilled.
Toss bananas with remaining lime juice. Garnish soup with bananas and coconut. Yield: 12 servings (2 quarts).

Nutritional Facts 2/3 cup equals 237 calories, 6 g fat (5 g saturated fat), 0 cholesterol, 304 mg sodium, 48 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Caribbean Fruit Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p233