Summer Fruit Soup

Enjoy fresh summer produce for appetizer or dessert.

June 23, 2011

2-4 servings

active:
30 min

total:
15 min

It’s official: Summer is here. As if the 90-degree plus temperature, buzzing mosquitoes are hordes of children out of school wasn’t clue enough. And while I am certainly still a fan of cakes, cookies, brownies and pies, it can be nice not to turn on the oven for dessert.
This fruit soup is a refreshing way to start or end your meal. A bunch of fresh fruits, lightly cooked and pureed until smooth (though you can certainly leave some chunks in if you prefer) and sweetened with just a touch of honey – it’s a healthy way to satisfy even the sweetest tooth.

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Ingredients

1/2 a medium pineapple, peeled, cored and diced

1/2 a medium cantaloupe, peeled and diced

4 kiwis, peeled and sliced

1 pint strawberries, de-stemmed

2 apples, peeled, cored and diced

zest of 1 lemon

2 cups water

1/3 cup orange juice

2 tablespoons honey

Steps

Combine the pineapple, cantaloupe, kiwis, strawberries, apples and lemon zest in a large pot. Pour the water and orange juice over the mixture.
Set the pot over medium heat, and bring to a light simmer – you don’t want it to boil. Cook for 15 to 20 minutes, until most of the fruit has softened.
Puree the fruit until smooth. Add honey and mix to combine – you may need more to taste depending on the sweetness of you fruit.
Strain the soup for seeds if desired.