Back to Caribbean Fruit Soup

Print Options


Card Sizes

Caribbean Fruit Soup Recipe

Caribbean Fruit Soup Recipe

This fruit soup is a delicious, refreshing way to begin a summer meal. Jerk seasoning gives each spoonful a little kick.—Cheryl Perry, Hertford, North Carolina
TOTAL TIME: Prep: 35 min. + chilling YIELD:12 servings


  • 1 cup each chopped peeled fresh peaches, nectarines, papaya and mango
  • 1 cup chopped fresh pineapple
  • 1 cup diced cantaloupe
  • 1 cup chopped seeded peeled cucumber
  • 1 cup chopped sweet red pepper
  • 1/4 cup thinly sliced green onions
  • 2 cups frozen non-alcoholic pina colada mix, thawed
  • 1 cup passion fruit or mango nectar
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons plus 2 teaspoons lime juice, divided
  • 1 tablespoon sugar
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon salt
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon minced seeded jalapeno pepper
  • 2 medium bananas, sliced
  • 1 cup sweetened shredded coconut


  • 1. In a large bowl, combine the peaches, nectarines, papaya, mango, pineapple, cantaloupe, cucumber, red pepper and onions. In a blender or food processor, place half the fruit mixture; cover and process until smooth.
  • 2. Transfer to a large bowl; stir in the remaining fruit mixture, pina colada mix, nectar, cilantro, 2 tablespoons lime juice, sugar, jerk seasoning, salt, ginger and jalapeno. Cover and refrigerate for 3 hours or until chilled.
  • 3. Toss bananas with remaining lime juice. Garnish soup with bananas and coconut. Yield: 12 servings (2 quarts).

Nutritional Facts

2/3 cup: 237 calories, 6g fat (5g saturated fat), 0 cholesterol, 304mg sodium, 48g carbohydrate (42g sugars, 3g fiber), 2g protein.

Reviews for Caribbean Fruit Soup

Average Rating
Loading Image