Mixed Fruit Soup Recipe
A refreshing chilled mixed fruit soup is a delightful way to savor the natural sweetness of seasonal fruits. This vibrant dish combines the convenience of canned fruits with the freshness of berries, creating a colorful medley that’s perfect for brunches, gatherings, or as a light dessert. Simple yet versatile, this recipe showcases how the right balance of flavors and textures can transform humble ingredients into something extraordinary.
Ingredients Breakdown
The harmonious blend of fresh and canned fruits, combined with a flavorful base, makes this recipe a standout. Each ingredient plays a pivotal role in creating the soup’s delightful taste and texture.
The base of orange juice and peach nectar adds a sweet yet tangy foundation that perfectly complements the fruits. Orange juice provides a zesty brightness, while the peach nectar enhances the overall sweetness with a gentle, fruity aroma. Quick-cooking tapioca gives the soup its velvety consistency, acting as a subtle thickener while adding a unique texture that enhances every spoonful.
The fruit selection is crucial to achieving the perfect balance. Fresh strawberries, raspberries, and blueberries bring a burst of color and natural sweetness, while canned mandarin oranges and peaches offer convenience without sacrificing flavor. The sugar, carefully measured, balances the natural tartness of the fresh berries, ensuring the soup has a delightful, well-rounded sweetness.
Step-by-Step Cooking Instructions
Begin by making the sweet tapioca base, which forms the heart of this recipe. Combine sugar, water, peach nectar, and tapioca in a medium saucepan, stirring frequently over medium-high heat. This prevents clumping and ensures the tapioca thickens evenly. Once it reaches a rolling boil, let it cook for 12 minutes, allowing the mixture to become glossy and slightly thickened.
After removing the saucepan from the heat, blend the orange juice into the mixture. This step enhances the vibrant citrus notes and brings a refreshing tang to the sweet base. Once combined, transfer the mixture to a bowl, cover it, and refrigerate for at least four hours. This ensures the base cools completely, allowing the flavors to meld beautifully.
When ready to serve, gently fold in the fruits. Start with the canned mandarin oranges and peaches, mixing carefully to retain their shape. Add the fresh strawberries, raspberries, and blueberries, lightly tossing to preserve their natural texture and color. Serve the soup within an hour to maintain the freshness and juiciness of the fruit.
Recipe Tips
Adjust the sweetness by varying the sugar or juice quantities depending on the ripeness of the fruits.
Choose strawberries, raspberries, and blueberries that are firm and brightly colored for the best flavor and texture.
For extended storage, keep the tapioca base and fresh fruits separate, mixing them just before serving.
What to Serve With This Recipe
Pair this mixed fruit soup with delicate pastries or buttery scones for a sophisticated brunch spread. Tea sandwiches or flaky croissants are also excellent companions, adding a savory balance to the sweet soup.
For beverages, consider serving the soup with sparkling water infused with lemon or lime, a chilled iced tea, or even a crisp white wine for a refined touch. Presentation-wise, use elegant cocktail glasses, small bowls, or even layer it over creamy yogurt for a stunning dessert.
Variations to Try
For a tropical twist, include chunks of pineapple and slices of mango to enhance the fruity medley. Mint or basil leaves can add a refreshing herbal note, elevating the soup’s aromatic profile. If you prefer a tangier base, substitute lime or grapefruit juice for a bolder citrus flavor.
Frequently Asked Questions
Can I use frozen fruit?
Yes, thaw the frozen berries before incorporating them to avoid excess liquid diluting the soup.
How far in advance can I make this soup?
Prepare the tapioca base up to three days ahead, but add fresh fruit no more than an hour before serving for maximum freshness.
What are suitable substitutes for tapioca?
Cornstarch or chia seeds can work as alternative thickeners, though they may slightly alter the texture.
Mixed fruit soup is a versatile and refreshing dish that can be adapted to suit any season or occasion. With a balance of vibrant flavors and textures, it invites creativity, allowing you to experiment with different fruit combinations or garnishes. Serve this delightful soup to impress your guests or enjoy it as a simple treat for yourself.
Ingredients
1 ½ cups orange juice
½ cup (106 g) granulated sugar
1 cup water
1 cup peach juice or nectar, such as Kern’s brand
3 ½ tablespoons minute or quick-cooking tapioca (not large or small pearl)
2 cans (11 ounces each) mandarin oranges, undrained
1 quart canned or bottled sliced peaches, drained (cut into smaller chunks if necessary)
2 cups sliced strawberries
1 cup fresh raspberries
1 cup blueberries
Instructions
Combine the granulated sugar, water, peach juice, and quick-cooking tapioca in a medium-sized saucepan. Heat the mixture over medium-high heat, stirring frequently to dissolve the sugar and prevent the tapioca from sticking. Bring it to a rolling boil and let it cook for about 12 minutes, continuing to stir to ensure the tapioca thickens evenly.
Once cooked, remove the saucepan from the heat and transfer the mixture to a large bowl or container. Stir in the orange juice until fully blended, then cover and refrigerate. Allow the mixture to chill for at least 4 hours or up to several days to ensure it is thoroughly cooled and the flavors are well developed.
Just before serving, gently fold in the mandarin oranges with their juice, the drained peaches (cut into bite-sized pieces if needed), and the fresh strawberries, raspberries, and blueberries. Mix lightly to avoid crushing the delicate berries. Keep the fruit soup chilled and serve within an hour to preserve the freshness of the added fruits.
Mixed Fruit Soup Recipe
Ingredients
- 1 ½ cups orange juice
- ½ cup 106 g granulated sugar
- 1 cup water
- 1 cup peach juice or nectar such as Kern’s brand
- 3 ½ tablespoons minute or quick-cooking tapioca not large or small pearl
- 2 cans 11 ounces each mandarin oranges, undrained
- 1 quart canned or bottled sliced peaches drained (cut into smaller chunks if necessary)
- 2 cups sliced strawberries
- 1 cup fresh raspberries
- 1 cup blueberries
Instructions
- Combine the granulated sugar, water, peach juice, and quick-cooking tapioca in a medium-sized saucepan. Heat the mixture over medium-high heat, stirring frequently to dissolve the sugar and prevent the tapioca from sticking. Bring it to a rolling boil and let it cook for about 12 minutes, continuing to stir to ensure the tapioca thickens evenly.
- Once cooked, remove the saucepan from the heat and transfer the mixture to a large bowl or container. Stir in the orange juice until fully blended, then cover and refrigerate. Allow the mixture to chill for at least 4 hours or up to several days to ensure it is thoroughly cooled and the flavors are well developed.
- Just before serving, gently fold in the mandarin oranges with their juice, the drained peaches (cut into bite-sized pieces if needed), and the fresh strawberries, raspberries, and blueberries. Mix lightly to avoid crushing the delicate berries. Keep the fruit soup chilled and serve within an hour to preserve the freshness of the added fruits.
Notes
- Fruit: Use fresh strawberries, raspberries, and blueberries for the best flavor, but frozen fruit works as an alternative. Experiment with other fruits like bananas, and consider using frozen raspberries for a striking red color.
- Make Ahead: Prepare the soup base several days in advance and refrigerate. Add the fresh fruit just before serving to keep it vibrant and fresh.
- Sweetness: The soup’s sweetness depends on the peach juice/nectar and the ripeness of the fruit. If you prefer a sweeter flavor, increase the sugar to 3/4 cup.
- Consistency: For a thinner soup, reduce the tapioca to 3 tablespoons and add extra peach nectar or orange juice to adjust the texture.