Nothing puts a smile on my face and makes me think of summer quite like fresh fruit. The thought of peaches, nectarines, berries and other fruit eaten individually or in a variety of combinations makes my mouth water.
When I think of summer, fruit seems to play a starring role. One of my favorite memories from growing up was having a bowl of chilled fruit soup on a hot summer day. Pure bliss!
Sound good? Gather the following ingredients and get ready to make some delicious blissful summertime memories of your own.
- 8 tablespoons minute or quick-cooking tapioca (not large or small pearl)
- ¼ cup sugar
- Dash of salt
- 5 cups water
- 1 12-ounce can frozen orange juice
- Juice from half a lemon
- About 8 cups of fresh soft fruit (such as raspberries, blueberries, strawberries, nectarines, mandarin oranges, grapes, peaches and bananas)
- In a large saucepan, combine tapioca, sugar, salt and 2 cups of water. Bring to a boil, stirring often.
- Once the mixture has thickened (shortly after it begins to boil) remove from heat.
- Add orange juice, lemon juice and 3 cups of water, stirring until frozen juice has melted.
- Cover and refrigerate until completely chilled (at least 4 hours).
- Add fresh soft fruit such as raspberries, blueberries, strawberries, nectarines, mandarin oranges, grapes, peaches and bananas.
- Chill until ready to serve.
Serve up a bowl of chilled fruit soup with your favorite fresh fruits and enjoy the burst of flavor. Want to make it really decadent? Add a dollop of whipped cream. Enjoy!
- Consider slicing and adding the bananas just prior to serving. This will help them keep their shape and color.
- You can make the soup base ahead of time. Simply chill it in the fridge for a few days until you’re ready to eat it. Add the fresh fruit before serving and you’ll have a quick and delicious treat.
- Want to add a little color to the party, stir in some frozen raspberries for a beautiful rosy background to your fruit.
Recipe courtesy of Judy Meske.