I’m reposting one of Melanie’s recipes that I’ve posted before, in November of 2008. That is just way too long ago. This amazing recipe deserves a second showing. I make this fruit soup all the time for baby showers and birthday luncheons. It is the epitome of chick food. Every time I bring it to a party it gets rave reviews. It’s a sweet ‘soup’ made from tapioca and juice and brimming with cold refreshing fruit and berries. It is to die for! I love making it; it’s unique and fun, and YUMMY. (Plus it’s incredibly easy- Always a bonus when you are preparing lots of food for a party. Remember to start it the night before – see the recipe.)
Enjoy!
Fruit Soup
submitted by Erin ~ http://sisterscafe.blogspot.com
printable recipe
¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches – (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.
{ 5 comments… read them below or add one }
Thanks for posting this recipe. I made it for the week-end…..the only thing I did differently was to use concentrated pineapple juice instead of the orange juice. Will make again….
So does it firm up like a jello, or is it really soup? So I guess at showers you make sure there are bowls, right?
Hi Janet,
No, it does not firm up. You need to serve it in bowls with spoons. I usually do not use real bowls. I prefer those short, squat, clear plastic cups that are kind of wide…. They are the perfect serving size where there is a lot of other foods being served, and they look attractive for a brunch or luncheon. Let’s see, I looked them up on Amazon and they are the clear Dixie PETE 9 oz cups: http://www.amazon.com/Dixie-Plastic-Ounces-Clear-Carton/dp/B000ZHD04G/ref=sr_1_5?ie=UTF8&qid=1310142060&sr=8-5
I know, that is more information than you asked for. :) Anyway, hope you love the fruit soup!
We had a fruit ministroni soup on a cruise ship once I’m looking for a recipe like that, any thoughts, I thout it had amertto in it?
Debi Allen, the fruit minestrone soup from your cruise sounds really interesting. I wish I had any tips or help to offer, but I’m not familiar with any fruit minestrone soups.
Isn’t cruise ship food to die for? I wish they handed out recipes with every dish. :)
Good luck on your search!
Erin