Swedish Fruit Soup Recipe

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Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.
TOTAL TIME: Prep: 5 min. + standing Cook: 20 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. + standing Cook: 20 min. + chilling
MAKES: 6-8 servings


  • 4 cups cranberry-apple juice
  • 1/4 cup quick-cooking tapioca
  • 1 medium lemon, thinly sliced
  • 6 whole cloves
  • 1/4 teaspoon ground nutmeg
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 1/3 cup maraschino cherry juice or grenadine syrup, optional
  • 1/8 teaspoon salt

Nutritional Facts

1 cup: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 61mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 1g protein.


  1. In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours. Yield: 6-8 servings.
Originally published as Swedish Fruit Soup in Country Woman Christmas Annual 1999, p29

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Bleugerman User ID: 4133955 29701
Reviewed Sep. 7, 2013

"I grew up eating German Fruit soup. This is quite a bit different but still delicious. I will most definitely make this again."

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