Fruit Soup

Fruit soup is a delicious mixture of fruit in a tapioca thickened sweet juice. Eat it warm or eat it cold.  Fruit Soup is delicious.

I haven't had fruit soup in years.  I had forgotten all about it until it was recently mentioned by someone on Facebook and then that's all I wanted to eat, ha, ha.  I used to make it when the boys were young and David has vague recollections of eating it when he was a little boy.  

Fruit Soup has it's origins in the Scandinavian countries and originally contained lots of dried fruits such as prunes, raisins, apricots and cherries.  But now as fresh, frozen and canned fruits are available year round many cooks have abandoned the dried fruits in favour of these other bountiful choices.

Fruit Soup is delicious served either warm or cold.  Some like it served over peanut butter or buttered toast and some like it in a bowl with a little yogurt or cream on top.  I was reading about someone who liked it over ice cream as well.

Tapioca is my choice to thicken the soup as it gives a nice glossy, clear "broth" to the soup.  You will need to use the quick cooking or Minit/Minute  tapioca that should be available in the baking aisle of your grocery store. This is a coarse granular product and not a flour. 

You will notice the recipe has lots of optional ingredients.  Some like it sweeter than others, some like a little spice thrown in, and some like the taste and texture of bananas.  It's all up to you.

Printable recipe at end of post.

Fruit Soup

• 2 cups 100% juice (orange, apple, grape, pineapple, etc..)
• 2 tablespoons Minit Tapioca
• Pinch of salt or 2 shakes
• ¼ cup sugar, or to taste, optional
• 1 or 2 tablespoons lemon juice
• ½ teaspoon cinnamon, optional
• ¼ teaspoon nutmeg, optional
• 3 - 4 cups soft fruit and berries, fresh, frozen or canned (peaches, apricots, apples, pineapple, orange segments, strawberries, raspberries, blueberries, grapes, etc...)
• 1 or 2 sliced bananas, optional

How to make it:

In a large saucepan, bring the juice, Minit Tapioca and sugar to a boil over medium heat.  If the juice is sweet you may not use all or any of the sugar.  Boil for 5 minutes or until the tapioca is clear. Add the lemon juice and the spices if using. Remove from heat and add your choice of fruits leaving the banana until the soup is served.  

Serve warm or cold with a dollop of cream or yogurt, if desired.  

Makes 6-8 servings.

Today I chose orange juice and the drained fruit juice from the peaches to make up the 2 cups of juice.

In a large saucepan, bring the juice, Minit Tapioca and sugar to a boil over medium heat. 

Quick cooking tapioca is sold under several brands.  These two are available where I live in the baking aisle of grocery stores.  It is also sold at bulk food stores.  

You can see the granules of tapioca floating on top of the juice.  When fully cooked they will be clear and the juice will be thickened.  

I prepared the fruit by cutting them into bite size pieces.  Small berries I left whole. I peeled the apple before chopping because my old teeth don't chew as well as they used to. 😁

Although not necessary, I let the apples cook about one minute to soften them a little.  You can do this with any very crisp fruit.

When the juice has cooked remove the pot from the heat and stir in the lemon juice and any spices you may wish to use.  I didn't use any spices in mine this time.  Add the prepared fruit and stir to make sure all the fruit is covered in the sauce.  

I added a few frozen blueberries to the mix.  This is what it looked like served warm just a few minutes after making.

And this is what it looked like after an overnight stay in the refrigerator.  The blueberry juice has coloured the juice a nice purple.

Fruit Soup at a birthday party.

Fruit Soup without blueberries.

Fruit Soup--delicious warm or cold!

To print click on arrow upper right side.⇩