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Summer Fruit Soup

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.
  • 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


  • 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.
  • 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.
  • Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired.

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Average Rating:
  • ahmom
    Aug 10, 2016

    good with or without OJ.

  • mad
    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.

  • jobrad525
    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.