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Summer Fruit Soup Recipe

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"I've served this delightful medley for 37 years, and it has never failed to elicit raves from those eating it," assures Gladys De Boer of Castleford, Idaho.

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Summer Fruit Soup Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1/2 cup sugar
3 tablespoons quick-cooking tapioca
2-1/2 cups water, divided
1 can (6 ounces) frozen orange juice concentrate
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
2 medium ripe bananas, sliced
1 pint lime sherbet, optional

Directions

In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear.
Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours.
Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired. Yield: 6 servings.

Originally published as Summer Fruit Soup in Taste of Home June/July 1998, p53

Prevent Bananas from Browning

To keep bananas in a fruit salad from turning brown, squeeze the juice of an orange, lemon or lime into a bowl and then slice the banana right into it. Stir gently to coat all sides, and remove the banana slices with a slotted spoon just before adding to your salad.

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Reviews for Summer Fruit Soup (3)

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Reviewed on May. 03, 2012 by mad

I love this recipe. I have served this soup at many party and it has always been a great hit. I served it at wedding showers and holidays. Everyone wants this recipe. The only thing I did different is use corn starch instead of the tapioca.

Reviewed on Sep. 22, 2009 by sydney