Fruit Soup

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)


  1. In a large saucepan, combine tapioca, sugar, salt and 2 cups of water. Bring to a boil, stirring often.
  2. Once the mixture has thickened (shortly after it begins to boil) remove from heat.
  3. Add orange juice, lemon juice and 3 cups of water, stirring until frozen juice has melted.
  4. Cover and refrigerate until completely chilled (at least 4 hours).
  5. Add fresh soft fruit such as raspberries, blueberries, strawberries, nectarines, mandarin oranges, grapes, peaches and bananas.
  6. Chill until ready to serve.

Let’s Eat!

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!

Recipe Notes:

  • 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.

Featured in: July/August 2020