Fruit Soup #2

Fruit soup is a Scandinavian tradition that works equally well as a warm winter dessert or a chilled summer starter. Minute tapioca cooks down in fruit juice and water until it turns glossy and thick, then fresh, canned, or dried fruit gets folded in with a touch of honey and a splash of vanilla or almond extract.

The tapioca does double duty here. It thickens the juice into a silky, spoonable base and adds those soft, translucent pearls that give fruit soup its distinctive texture. Cook it until you see it starting to clear up and thicken before adding any fruit.

This recipe is flexible by design. Apricots, pineapple, pear, and white grape juice are suggested, but you can use whatever combination you have on hand. Dried fruit needs extra simmering to soften, while fresh or canned fruit only needs to come to a boil. Banana always goes on top, never cooked, so it stays firm and fresh.

Kitchen Tips

• Stir the tapioca constantly as it thickens. It sticks to the bottom of the pot fast and scorches if you look away.
• If using dried fruit like apricots or prunes, cut them into bite-sized pieces before simmering. They plump up considerably.
• Taste before adding the full 2 tablespoons of honey. The fruit juice already adds sweetness, and some fruits are sweeter than others.
• Served chilled, the soup thickens further in the fridge. Add a splash of juice when reheating or serving cold to loosen it.

Variations

• Use all stone fruit (peaches, plums, cherries) with peach nectar for a stone fruit version.
• Add a cinnamon stick to the pot while the tapioca cooks for a warm spice note.
• Top with a dollop of whipped cream or yogurt instead of banana for a richer finish.