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Hot Fruit Soup Recipe

Some fruit soups call for soaking dried fruit overnight. But my fast version conveniently used canned fruits. This makes a unique ham dinner side dish. —Rose Kammerling, Sun City, Arizona
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16-18 servings


  • 1 can (21 ounces) cherry pie filling
  • 1 can (20 ounces) pineapple tidbits, drained
  • 1 can (15-1/4 ounces) apricot halves, drained and halved
  • 1 can (15 ounces) sliced peaches, drained
  • 1 can (15 ounces) sliced pears, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup golden raisins


  • 1. In a large bowl, combine all ingredients; mix well. Pour into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 16-18 servings.