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Fruit Soup Recipe
|Chopped dried peaches||1 Cup (16 tbs) (Moist)|
|Chopped dried apricots||1 Cup (16 tbs) (Moist)|
|Chopped dried pears||1⁄2 Cup (8 tbs) (Moist)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 Medium, thinly sliced|
|Cinnamon stick/1 teaspoon ground cinnamon||3 Inch (1 Piece)|
|Mixed fruit juice||6 Cup (96 tbs), reserve 2 teaspoon|
|Chopped apple/Pineapple chunks||1 Cup (16 tbs) (Crisp)|
|Arrowroot/4 teaspoon potato flour||2 Teaspoon|
|Honey||1⁄2 Cup (8 tbs) (Mild, Adjust Quantity As Per Taste)|
|Rum/Brandy||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2755 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 357.6 mg14.9%
Total Carbohydrates 668 g222.7%
Dietary Fiber 48.7 g194.8%
Sugars 526 g
Protein 20 g39.6%
Vitamin A 210.5% Vitamin C 1663.5%
Calcium 45.4% Iron 123.5%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce heat and simmer 10 minutes.
Remove from heat.
Add apple or pineapple chunks.
Combine arrowroot, salt, and the 2 tsp reserved juice.
Stir into fruit mixture.
Add the honey and rum or brandy if desired.
Simmer mixture, stirring, until thickened and fruit is tender, about 15 minutes.
Adjust liquid if too thick by adding more juice.
Serve hot or cold.
(Do not reheat if arrowroot is used as arrowroot-thickened food will not stay thick if reheated.) *Variations: If you can use corn, you can substitute cornstarch for the arrowroot.
Other fruits such as prunes, dried figs, mandarin orange sections, dried apples, canned plums, diced papayas, mango or grapes can be added or substituted as desired.
Use a combination of 3 cups water and 3 cups of any combination of the following you wish: orange juice, pineapple juice, grape juice, apple juice, or cranberry juice.