Palestinian Fruit Soup Food

PALESTINIAN FRUIT SOUP

Steps:

• Combine all the ingredients except sour cream.
• Simmer about 30 minutes.
• Purée.
• Chill.
• Add sour cream before serving.

ICY COLD SUMMER FRUIT SOUP

Steps:

• Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth.
• Mix fruit in a large bowl top with juice mixture.
• Chill till very very cold.
• Garnish with mint!

APRICOT APPLESAUCE (JEWISH)

Steps:

• In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
• Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
• The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
• Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
• Cover & refrigerate until chilled before serving.

FRUIT SOUP

Steps:

• 1. In a mixing bowl; add orange juice, yogurt, honey and lemon juice.
• 2. Whisk until the mixtture is all one color together.
• 3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana.
• 4 Ladle the liquid over the berries and the banana slices.
• 5. Soup is ready to eat.
• Notes: Berries may be fresh or frozen. For a more "full-bodied" soup you may use more fruit. Other fruits such as kiwi, pineapple, apples may be used.