Pineapple Peach Soup Recipe

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I like to take this one-of-a-kind soup along to potlucks and other get-togethers. It is usually different than what other people bring, and everyone raves about the flavors.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:9 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 9 servings


  • 6 medium peaches, peeled and sliced
  • 1 can (8 ounces) crushed unsweetened pineapple, undrained
  • 1/4 cup white grape juice
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 medium cantaloupe, peeled and seeded
  • 1 cup orange juice
  • Fresh strawberries and whipped cream, optional

Nutritional Facts

1 cup equals 88 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 22 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.


  1. In 3-qt. saucepan, combine peaches, pineapple, grape juice, lemon juice, honey, cinnamon and nutmeg; bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature.
  2. Place peach mixture a blender or food processor, cover and process until smooth. Pour into a large bowl.
  3. Cube three-fourths of the cantaloupe and place in a blender; add orange juice. Cover and process until smooth. Pour into a large bowl.
  4. Finely chop remaining cantaloupe and stir into soup. Cover and refrigerate for at least 3 hours. Garnish with strawberries and whipped cream if desired. Yield: 9 servings (2-1/4 quarts).
Originally published as Pineapple Peach Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p40

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