Taste of Home
Summer Fruit Soup
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 6 servings.
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.
Ingredients
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1/2 cup sugar
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3 tablespoons quick-cooking tapioca
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2-1/2 cups water, divided
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1 can (6 ounces) frozen orange juice concentrate
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1 package (10 ounces) frozen sweetened sliced strawberries, thawed
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2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
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1 can (11 ounces) mandarin oranges, drained
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2 medium ripe bananas, sliced
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1 pint lime sherbet, optional
Directions
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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.
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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.
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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.
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