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Fruit Soup Recipe

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This recipe for Fruit Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose
Added: Wednesday, July 6, 2005


1 12 oz. can Hawaiians Own brand strawberry guava juice concentrate, or any juice blend with similar flavors
1 ripe pineapple
2 c. fresh or frozen peaches, peeled
2 apples, peeled
2 oranges, peeled
All or any combination of the following fruits (the more the better!):
1 c. fresh or frozen raspberries
1 papaya, peeled
2 persimmons, peeled
2 nectarines, peeled
1 mango, peeled
2 pears, peeled
1 pt. strawberries
1 c. blueberries
2-3 kiwis, peeled
2 bananas

Cut up pineapple into small pieces. Place in a ziploc bag and freeze overnight. Choose one other fruit (preferably peaches or raspberries) and freeze overnight as well (or buy frozen raspberries or frozen sliced peaches). Cut up all other fresh fruit into small, bite-sized pieces. Slightly break up frozen fruit and place in large serving bowl. Add all other fresh fruit, except for bananas. Dilute juice concentrate according to package directions in a pitcher and pour over fruit in bowl until desired consistency is achieved. Stir slightly to combine fruit and juice. If using bananas, add just before serving. Ladle into small bowls or cups to serve.

Personal Notes:
Personal Notes:
Fruit amounts are approximate and can be altered according to the number of servings desired. Although any fruit combination can be used, fruit soup should always include at least the pineapple, peaches, apples, and oranges as a base.




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