Caribbean Fruit Soup Recipe
Caribbean Fruit Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling

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

Nutritional Facts

2/3 cup: 237 calories, 6g fat (5g saturated fat), 0 cholesterol, 304mg sodium, 48g carbohydrate (42g sugars, 3g fiber), 2g protein.

  • 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 sweetened shredded coconut
  1. 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.
  2. 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.
  3. Toss bananas with remaining lime juice. Garnish soup with bananas and coconut. Yield: 12 servings (2 quarts).
Originally published as Caribbean Fruit Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p233

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