Sweet Fruit Soup
Submitted by TravisC
A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.
YIELD
1 pot of soupPREP
15 minCOOK
30 minREADY
4 hrsIf you’ve never had fruit soup, prepare to have your mind gently blown.
This is a classic Scandinavian tradition: prunes and raisins simmer until plump, then sliced apples, dark sweet cherries, orange, and lemon join the pot along with sugar, tapioca, and a cinnamon stick.
The tapioca thickens everything into a silky, spoonable texture while the grape juice stirred in at the end adds a deep, fruity backbone.
Serve it well chilled. It lands somewhere between a soup, a compote, and a dessert, and it’s equally at home at a holiday brunch or a warm summer evening.
Kitchen Tips
- Use quick-cooking tapioca so it dissolves and thickens properly during the simmer
- Let it chill for at least 3 to 4 hours. The flavors meld and deepen when cold
- Remove the cinnamon stick before chilling or the cinnamon flavor can overpower the fruit
Variations
- Swap grape juice for cranberry juice for a tarter, more vibrant version
- Add a splash of port wine after cooking for an elegant adult twist
- Serve topped with a dollop of whipped cream or a scoop of vanilla ice cream
Ingredients
Directions
In saucepan combine water, prunes and raisins.
Bring to boiling; reduce heat, and simmer covered for 10 minutes.
Add fruits, sugar, tapioca, cinnamon stick and a dash of salt.
Simmer, covered, 15 minutes or until apples are tender and mixture is slightly thickened.
Stir in grape juice.
Chill.
Comments
