Taste of Home
Fresh Fruit Soup
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8-10 servings (about 2-1/2 quarts).
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. —Jenny Sampson, Layton, Utah
Ingredients
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1 can (12 ounces) frozen orange juice concentrate, thawed
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1-1/2 cups sugar
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1 cinnamon stick (2 inches)
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6 whole cloves
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1/4 cup cornstarch
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2 tablespoons lemon juice
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2 cups sliced fresh strawberries
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2 medium bananas, sliced
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2 cups halved green grapes
Directions
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1.
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.
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2.
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.
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3.
Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.
Nutrition Facts
1 cup: 238 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 60g carbohydrate (53g sugars, 2g fiber), 1g protein.
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