Summer Fruit Soup Food

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ICY COLD SUMMER FRUIT SOUP



Icy Cold Summer Fruit Soup image

With heat from fresh ginger and a chili. Summer freshness at its best! Organic is the way to go. Be sure to wash and drain well.

Provided by Rita1652

Categories     Mango

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup blueberries
1 mango, diced
1 peach, diced
1 cup cantaloupe, diced
4 cups watermelon, divided
1 lime, juice of
1 lemon, juice of
1 tablespoon mint leaf
1 teaspoon fresh ginger
1 tiny fresh chili pepper, to taste (red pepper flakes will work)

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!

Nutrition Facts : Calories 155.9, Fat 0.9, SaturatedFat 0.1, Sodium 10.7, Carbohydrate 39.2, Fiber 4, Sugar 32, Protein 2.9

SUMMER FRUIT SOUP



Summer Fruit Soup image

This is nice refreshing dish to serve before a heavy meal or makes a great fruit dish for breakfast or brunch. This recipe comes from "Express Lane Diabetic Cooking" by Robyn Webb.

Provided by PaulaG

Categories     Breakfast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cut cantaloupe or 3 cups honeydew melon (I prefer to use half cantaloupe and half honeydew.)
1 cup quartered strawberry
1/2 cup plain fat-free yogurt
1/2 cup orange juice
1/4 cup lemon juice
2 teaspoons minced crystallized ginger
2 tablespoons sugar
fat free sour cream
fresh mint leaves

Steps:

  • In a large bowl, combine all ingredients and chill for 1-2 hours.
  • Top each serving with a dollop of fat-free sour cream and mint leaves.

FRUIT SOUP



Fruit Soup image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 7 cups

Number Of Ingredients 13

1/2 cantaloupe, seeds removed
1 cup fresh pineapple
1 cup peaches
1 cup Granny Smith apples, peeled and diced
2 cups strawberries
1/4 cup sugar
2 tablespoons honey
2 cups water
1/4 cup pineapple juice
1/4 cup lemon juice
1/4 cup orange juice
Sour cream, for garnish
Orange rind, for garnish

Steps:

  • Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
  • While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
  • Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
  • Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams

THE ULTIMATE SUMMER FRUIT SOUP



The Ultimate Summer Fruit Soup image

This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.

Provided by Austin Geraldson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 48m

Yield 6

Number Of Ingredients 10

1 ½ cups fresh blueberries
1 cup diced fresh pineapple
3 oranges - peeled, segmented, and chopped
1 honeydew melon - peeled, seeded and cubed
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ cup white sugar
1 (16 ounce) can pineapple juice
¼ cup vanilla low-fat yogurt
4 sprigs fresh mint leaves for garnish

Steps:

  • Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  • Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 62.2 g, Cholesterol 0.2 mg, Fat 0.7 g, Fiber 5.2 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 52.9 g

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)



Fruktsoppa (scandinavian Fruit Soup) image

Make and share this Fruktsoppa (scandinavian Fruit Soup) recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

3/4 cup dried apricot
3/4 cup dried prune
6 cups cold water
1 cinnamon stick
2 lemon slices, 1/4-inch thick
3 tablespoons quick-cooking tapioca
1 cup sugar
2 tablespoons raisins
1 tablespoon dried currant
1 tart apple (peeled, cored, cut into 1/2-inch thick slices)

Steps:

  • In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
  • Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
  • After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
  • Pour the soup mixture into a large serving bowl and let cool to room temperature.
  • When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
  • This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

FRUIT SOUP



Fruit Soup image

From an Old Betty Crocker Cookbook. This recipe uses dried fruit(whatever you like). And is pretty failproof. I'm going to attempt making it on my next backpacking trip! Can be served hot or cold! For me it makes a hot Winter comfort food. Right up there with hot chocolate.

Provided by Nikoma

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups assorted dried fruits (i like apples, cherries, peaches and apricots)
3 cups water (try using half grape juice)
1/2 lemon, sliced
1 tablespoon tapioca
1/4 teaspoon salt
1/2 cup sugar
1 cinnamon stick

Steps:

  • Mix everything in saucepan and cook covered 30-40 minutes . Can be served hot or cold.
  • You can cut the fruit into smaller pieces but i usually leave everything as it is. Try adding a bit of ginger some time too.

Nutrition Facts : Calories 108, Sodium 149.3, Carbohydrate 28.6, Fiber 0.7, Sugar 25.1, Protein 0.2

SUMMER FRUIT SOUP



Summer Fruit Soup image

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.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 259 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 3g fiber), Protein 2g protein.

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