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Fresh Fruit Soup

 Fresh Fruit Soup
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.
8-10 ServingsPrep: 20 min. + chilling


  • 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


  • 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,

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Fresh Fruit Soup (continued)

Nutritional Facts: 60 g carbohydrate, 2 g fiber, 1 g protein.