Summer Fruit Soup Recipe
Summer Fruit Soup Recipe photo by Taste of Home
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Summer Fruit Soup Recipe

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"I've served this delightful medley for 37 years, and it has never failed to elicit raves from those eating it," assures Gladys De Boer of Castleford, Idaho.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1/2 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2-1/2 cups water, divided
  • 1 can (6 ounces) frozen orange juice concentrate
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 medium ripe bananas, sliced
  • 1 pint lime sherbet, optional

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear.
  2. Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours.
  3. Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired. Yield: 6 servings.
Originally published as Summer Fruit Soup in Taste of Home June/July 1998, p53

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Reviewed May. 3, 2012

"I love this recipe. I have served this soup at many party and it has always been a great hit. I served it at wedding showers and holidays. Everyone wants this recipe. The only thing I did different is use corn starch instead of the tapioca."

Reviewed Sep. 15, 2008

"Everyone I serve this to wants the recipe. I usually do not serve with the sherbet, but as a cool, refreshing summer soup."

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