Menu
Summer Vegetable Soup Summer Vegetable Soup
Summer Strawberry Soup Summer Strawberry Soup
Summer Squash Soup Summer Squash Soup
Holiday Fruit Soup Holiday Fruit Soup
Summertime Melon Soup Summertime Melon Soup
Summer Strawberry Shortcake Soup Summer Strawberry Shortcake Soup
Fresh Fruit Soup Fresh Fruit Soup
Summer Squash & White Bean Soup Summer Squash & White Bean Soup
Summertime Tomato Salad Summertime Tomato Salad
Summer Fruit 'n' Pasta Salad Summer Fruit 'n' Pasta Salad
Summer Vegetable Medley Summer Vegetable Medley
Winter Harvest Vegetable Soup Winter Harvest Vegetable Soup
Summer Squash Salad Summer Squash Salad
Summertime Tomato-Melon Salad Summertime Tomato-Melon Salad
Summertime Fruit Tea Summertime Fruit Tea
Summer Buzz Fruit Salad Summer Buzz Fruit Salad
Garden Tomato Soup Garden Tomato Soup
Tomato Vegetable Soup Tomato Vegetable Soup
Tomato-Orange Soup Tomato-Orange Soup
Garden Vegetable Soup Garden Vegetable Soup

Summer Fruit Soup

2 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling

Makes

6 servings

Updated: Nov. 28, 2023
I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. —Gladys De Boer, Castleford, Idaho.
Summer Fruit Soup
Summer Fruit Soup Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  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.

Nutrition Facts

1 cup: 259 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 66g carbohydrate (53g sugars, 3g fiber), 2g protein.