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:
covered percent of daily need
