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Fruit Soup


Recipe A Day calendar
can be made the day before and refrigerated
it is good hot or cold

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  • 1/4 c dried apricots or peaches, quartered
  • 3/4 c dried prunes, pitted and quartered
  • 3 T raisins
  • 2 T dried currants
  • two 3" cinnamon sticks
  • grated zest of 1 orange
  • 3 T quick-cooking tapioca
  • 4 c apple juice, cranberry juice or water
  • up to 1/4 c sugar
  • 2 red apples, peeled, cored and cut into 1" pieces
  • Crème fraice sour cream or heavy cream



Step 1

Combine in a large saucepan and let stand for 45 minutes: apricots/peaches, prunes, raisins, currants, cinnamon sticks, zest, tapioca, apple juice/cranberry juice or water.
Stir in sugar (UP to 1/4 c sugar)
Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, until the fruit is softened and the soup is thickened, about 30 minutes. Stir in apples. Cook until the apple is tender about 8 minutes. Let cook and remove the cinnamon sticks. Serve warm or cold, garnished with crème fraicee, sour cream or heavy cream.

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