Print Options

Back to Hot Fruit Soup >

Include these items:

Select reviews >

Taste of Home Logo

Hot Fruit Soup

 Hot Fruit Soup
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
16-18 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.