So this recipe definitely ranks up there in The List of Recipes I Wish I Could Force You to Make. Not because I’m a big meanie authoritarian or control freak (ahem) but because I want everyone to experience the amazingness, and I have a feeling the idea of fruit soup may be a foreign one to many of you. I get it. Before my sister-in-law, Erin, introduced this to me nearly a decade ago, I don’t think I ever once found myself craving soup filled with fruit. And now here I am. Craving soup filled with fruit. It is so ridiculously yummy – not to mention unique and lovely (I’m warning you now to be prepared for the onslaught of recipe requests you’ll get when you make it; trust me on this one).
Served chilled, it’s perfect for brunches, bridal/baby showers, holiday dinners, and, well…you get the picture. It’s also made mostly ahead of time which is perfect for when you’re running around with half your sanity trying to prep for your party or holiday dinner. One experience with fruit soup and I think you’ll follow me willingly on board the fruit soup train. I’ve randomly served it over the years for this and that but this holiday season, I’ve decided to make it an official part of our Christmas Eve dinner. It deserves a permanent place in our traditions, plus I just really want my kids to think I’m the best mom in the universe. Fruit soup will do those kinds of things for you.
Although the base of the soup is a sweet mixture of juice and tapioca, don’t be fooled in thinking it mimics thick, creamy tapioca pudding. Instead, the little bits of tapioca help thicken the soup just slightly and enhance the texture while still allowing it to be fully classified as soup (read: you’ll want to serve it in small cups or bowls with a spoon).
Consider this a must-make sometime in your life. And then be prepared to sit down with your planner to figure out all the ways you can continue incorporating it into your food routine. Fruit soup! It’s a thing. Don’t let yourself be the last one to this party.
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I use fresh fruit for the strawberries, raspberries and blueberries but you could definitely try subbing frozen fruit. You could also change up the fruit you'd like to use. My sister-in-law, Erin, loves to add bananas and I believe she uses frozen raspberries which gives the soup a pretty red color.
The base of the soup can be made several days in advance and refrigerated. Simply stir in the fresh fruit before serving. Also, the overall sweetness of the soup will be determined by the peach juice/nectar you use as well as the type of fruit (and how ripe or in-season it is). I've reduced the sugar from the original version but if you feel like it may not be sweet enough, up the sugar to 3/4 cup.
If you want a thinner consistency, cut the tapioca down to just 3 tablespoons and/or add additional peach nectar or orange juice at the end.
- 1/2 cup granulated sugar
- 1 cup water
- 1 cup peach juice or nectar (like Kern's brand)
- 3 1/2 tablespoons minute or quick-cooking tapioca (not large or small pearl)
- 1 1/2 cups orange juice
- 2 cans (11 ounces each) mandarin oranges, undrained
- 1 quart bottled or canned sliced peaches, drained (cut the peaches into smaller chunks, if needed)
- 2 cups sliced strawberries
- 1 cup fresh raspberries
- 1 cup blueberries
- In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. Bring the mixture to a boil and cook for 12 minutes, stirring often. Remove from the heat and pour into a bowl or other container. Stir in the orange juice and cover the dish. Refrigerate for at least 4 hours until completely chilled or up to several days.
- Stir in the mandarin oranges, sliced peaches, strawberries, raspberries and blueberries. Chill until ready to serve (no longer than an hour or so once the fresh fruit has been added).
Recipe Source: adapted a little from my sister-in-law, Erin (original version posted on The Sister’s Cafe – the Melanie referred to in that post isn’t me, BTW, it’s my sis-in-law’s sister; I know, confusing!)