Summer Fruit Soup | The Jewish Week | Food & Wine

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Summer Fruit Soup

Enjoy fresh summer produce for appetizer or dessert.
Summer Fruit Soup

2-4 servings

30 min

15 min

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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.



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

  1. Combine the pineapple, cantaloupe, kiwis, strawberries, apples and lemon zest in a large pot. Pour the water and orange juice over the mixture.
  2. 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.
  3. Puree the fruit until smooth. Add honey and mix to combine – you may need more to taste depending on the sweetness of you fruit.
  4. Strain the soup for seeds if desired.

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