Fresh Fruit Soup Recipe

Fresh Fruit Soup Recipe photo by Taste of Home

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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. We're now retired here in the Utah Rockies. Both of our sons are grown.

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Fresh Fruit Soup Recipe

Prep: 20 min. + chilling

Yield: 8-10 Servings

20 20

Ingredients

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

Directions

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

Nutritional Facts 1 serving (1 cup) equals 238 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 60 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Fresh Fruit Soup in Country Woman January/February 1993, p29

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Fresh Fruit Soup

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(1-1) of 1 reviews

Reviewed on Jul. 29, 2009 by JeriBrinks

Thank you for this easy but elegant recipe for "Fresh Fruit Soup". I often give tea parties and serve this pretty chilled soup in a tea cup to my guests. They rant and rave over both the appearance and the flavor and always ask for the recipe. I give it five stars!