Fresh Fruit Soup

If you have about 20 minutes to spend in the kitchen, Fresh Fruit Soup might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For 70 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. This soup has 196 calories, 2g of protein, and 0g of fat per serving. A mixture of sugar, lemon juice, cornstarch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. It is perfect for Autumn. 13 people have tried and liked this recipe. With a spoonacular score of 51%, this dish is solid. If you like this recipe, you might also like recipes such as Fresh Fruit Soup, Fresh Fruit Soup, and Passion Fruit Soufflé Glacé With Pineapple Fruit Soup.

Servings: 10

Preparation duration: 20 minutes

 

Ingredients:

2 medium bananas, sliced

1 cinnamon stick (2 inches)

1/4 cup cornstarch

2 cups halved green grapes

2 tablespoons lemon juice

1 can (12 ounces) frozen orange juice concentrate, thawed

2 cups sliced fresh strawberries

1-1/2 cups sugar

Equipment:

sauce pan

frying pan

bowl

Cooking instruction summary:

Directions In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit. Yield: 8-10 servings (about 2-1/2 quarts). Originally published as Fresh Fruit Soup in Country WomanJanuary/February 1993, p29 Nutritional Facts 1 serving (1 cup) equals 238 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 60 g carbohydrate, 2 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, mix orange juice with water according to package directions.

2. Remove 1/2 cup of juice; set aside.

3. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes.

4. Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened.

5. Remove from the heat and stir in lemon juice.

6. Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.


Nutrition Information:

Quickview
196k Calories
1g Protein
0.3g Total Fat
49g Carbs
8% Health Score
Limit These
Calories
196k
10%

Fat
0.3g
0%

  Saturated Fat
0.06g
0%

Carbohydrates
49g
16%

  Sugar
41g
46%

Cholesterol
0.0mg
0%

Sodium
2mg
0%

Get Enough Of These
Protein
1g
3%

Vitamin C
68mg
82%

Folate
65µg
16%

Manganese
0.28mg
14%

Potassium
420mg
12%

Vitamin B6
0.18mg
9%

Vitamin B1
0.13mg
9%

Fiber
1g
8%

Copper
0.13mg
6%

Magnesium
24mg
6%

Vitamin K
5µg
5%

Vitamin B2
0.07mg
4%

Phosphorus
38mg
4%

Vitamin A
168IU
3%

Vitamin B5
0.33mg
3%

Vitamin B3
0.58mg
3%

Vitamin E
0.42mg
3%

Iron
0.46mg
3%

Calcium
23mg
2%

Zinc
0.17mg
1%

Selenium
0.74µg
1%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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