Taste the Refreshing Rainbow!
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Just in time for summer, this dish is easy to make and even easier to enjoy. As a fancy twist to the classic fruit salad, fruit soup can help you start the day happy and hydrated. This is an especially sweet choice for children (both to make and eat), and can help them expand their fruity horizons.
When I make fruit soup, I enjoy experimenting with seasonings like cinnamon, ginger, and cardamom, which offer a warm kick and create a party on the palate. This can also bring out the flavors of the fruit and elevate the dish as a whole.
Is Fruit Soup Healthy?
Absolutely! With a plethora of fresh fruits, this recipe is rich in fiber, water, and natural sugars. Mangoes and oranges are especially high in vitamin C as well, making this dish a great companion for hot days in the sun.
While fruit soup certainly can be made with canned goods, I’d recommend using fresh and organic fruit to ensure high-quality nutrition and deliciousness.
When choosing your orange juice, it’s best to pick something without any added sugars or preservatives. For the healthiest option, consider juicing fresh oranges yourself. It’s worth the effort, and leftover orange rinds can be used as compost for gardens or homemade skin cleansers.
Fruit soup is also gluten-free and vegan, making it the perfect side for the most diverse brunch group.
Make it a mimosa! (Optional)
For a more mature celebration, consider mixing 1/2 cup of champagne with your orange juice and turn it into a mimosa. Alternatively, you could add 1/2 cup of red wine to create a sangria soup or “adult fruit punch.”
If you’re seeking an alcohol-free option that’s just as fun, try adding sparkling grape or pomegranate juice instead. Whichever wine or juice you choose, it will turn this soup into a vibrant, one-of-a-kind tonic.
INGREDIENTS
- 4 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, pitted and diced
- 1 ripe mango, pitted and diced
- 1/2 cup orange juice
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- Fresh mint leaves for garnish
INSTRUCTIONS
Combine
Mix fresh fruits in a bowl.
Whisk
Prepare the juice mixture.
Chill
Refrigerate to blend flavors and cool.
Serve
Garnish with mint and enjoy.
Devour!
FAQs & Tips
This dish is perfect for making ahead and can be stored in the fridge several days before serving. Keep in mind that the fruit is going to soak up whatever liquids you decide to add, so the longer it sits, the more marinated (and mushy) it will become.
Store leftovers in a fridge-safe container for up to a week, or in a freezer for up to 2 months. Best part about storing it in the freezer is that frozen fruit soup makes the perfect smoothie base.
If you’re craving a creamier fruit soup, consider adding coconut cream and blend it thoroughly with the juices. Otherwise, you can add cornstarch or tapioca flour, which will thicken the liquid and create a sweet kind of roux.
This recipe calls for it to be served cold, as it makes a super refreshing snack for a hot summer day. That being said, there is a variation of this recipe which calls for sautéing fruit, honey, and starch on the stove before mixing. This releases extra juices and increases fiber digestibility. However, if you choose this version, it still calls for being chilled in the fridge for a few hours before serving. Feel free to get creative and see which style of fruit soup you like best.
Serving Suggestions
As you can imagine, fruit soup goes well as a side to almost any summer brunch main course, but there are a few options I like best…
First, try these fluffy Greek Yogurt Pancakes. They’re packed with protein and can be made in bulk alongside this soup.
For a more savory option, try a Vegan Chickpea Salad Sandwich. Fruit soup makes a bright side to this unique plant-based main.
By itself, fruit soup can be topped with whipped cream or yogurt. Try all the variations and enjoy!
Ingredients
- 4 cups mixed fresh berries strawberries, blueberries, raspberries
- 2 ripe peaches pitted and diced
- 1 ripe mango pitted and diced
- 1/2 cup orange juice
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- Fresh mint leaves for garnish
Instructions
- In a large bowl, combine the mixed berries, diced peaches, and diced mango.
- In a separate bowl, whisk together the orange juice, honey or maple syrup, lemon zest, and lemon juice until well combined.
- Pour the liquid mixture over the fruit and gently toss to coat all the fruit evenly.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Serve the chilled fruit soup in bowls, garnished with fresh mint leaves.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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