The Ultimate Summer Fruit Soup recipe

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Ingredients

1 ½ cups fresh blueberries
1 cup diced fresh pineapple
3 oranges - peeled, segmented, and chopped
1 honeydew melon - peeled, seeded and cubed
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ cup white sugar
1 (16 ounce) can pineapple juice
¼ cup vanilla low-fat yogurt
4 sprigs fresh mint leaves for garnish

Nutrition Info

247.9 calories
carbohydrate: 62.2 g
cholesterol: 0.2 mg
fat: 0.7 g
fiber: 5.2 g
protein: 3.3 g
saturatedFat: 0.1 g
servingSize: -
sodium: 47.9 mg
sugar: 52.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.

  2. Place fruit mixture into a blender or the bowl of a food processor, blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Recipe Yield

6 servings

Recipe Note

This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.

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