The Ultimate Summer Fruit Soup Food

THE ULTIMATE SUMMER FRUIT SOUP

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.

SUMMER FRUIT SOUP

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.

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.

SUMMER FRESH FRUIT SOUP

Steps:

• In a large saucepan, combine water and tapioca; let stand for 10 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange juice concentrate, sugar, honey, extract and salt. Chill. Add fruit; refrigerate until ready to serve.

SUMMER FRUIT SOUP

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.