Summer Fruit Soup Recipes

THE ULTIMATE SUMMER FRUIT SOUP

Steps:

• Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
• Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

ICY COLD SUMMER FRUIT SOUP

Steps:

• Place half the watermelon in a blender with lime, lemon, mint, and chili blend till smooth.
• Mix fruit in a large bowl top with juice mixture.
• Chill till very very cold.
• Garnish with mint!

SUMMER FRUIT SOUP

Steps:

• In a large saucepan, combine the sugar, tapioca and 1-1/2 cups water. Cook over medium heat for 5-6 minutes or until thickened and clear. , Remove from the heat; stir in orange juice concentrate and remaining water until the concentrate is thawed. Stir in the strawberries, peaches and oranges. Cover and refrigerate for 2 hours. , Just before serving, stir in bananas. Top each serving with a scoop of sherbet if desired.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.