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Caribbean Fruit Soup

 Caribbean Fruit Soup
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
12 ServingsPrep: 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 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

2 of 2

Caribbean Fruit Soup (continued)

Directions (continued)

  • 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.