Holiday Fruit Soup
User Reviews
4.7
Holiday Fruit Soup
Description
The Holiday Fruit Soup starts with a combination of sugar, water, peach juice, and small tapioca pearls that cook down to form a slightly thickened base with a smooth texture. After boiling and simmering, the mixture is cooled and combined with orange juice to add citrus brightness. Fresh and canned fruits, including mandarin oranges, sliced peaches, strawberries, raspberries, and blueberries, are added just before serving to maintain their texture and vibrant appearance.
This soup offers a refreshing blend of sweet and tart flavors from the fruit and juices. Tapioca adds a gentle body that makes the soup more satisfying without being heavy. The inclusion of seasonal berries provides freshness and color, making it suitable for festive occasions or summertime meals.
It is convenient to prepare the base days ahead and refrigerate it until chilled. Adding fruits fresh before serving preserves their texture. Adjusting sugar or juice quantities can customize sweetness and consistency as preferred. Frozen fruit can substitute fresh in a pinch, though it may change the soup’s appearance and texture slightly.
Ingredients
- ½ cup granulated sugar
- 1 cup water
- 1 cup peach juice like Kern's brand, or nectar
- 3 ½ tablespoons tapioca not large or small pearl, minute or quick-cooking
- 1 ½ cups orange juice
- 2 cans cans (11-ounces each) mandarin oranges undrained
- 1 quart peaches drained (cut the peaches into smaller chunks, if needed, bottled or canned, sliced
- 2 cups strawberries sliced
- 1 cup raspberries fresh
- 1 cup blueberries
Instructions
- In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. Bring the mixture to a boil and cook for 12 minutes, stirring often. Remove from the heat and pour into a bowl or other container. Stir in the orange juice and cover the dish. Refrigerate for at least 4 hours until completely chilled or up to several days.
- Stir in the mandarin oranges, sliced peaches, strawberries, raspberries and blueberries. Chill until ready to serve (no longer than an hour or so once the fresh fruit has been added).
Notes
- The soup base can be prepared up to several days in advance and refrigerated, adding fresh fruit just before serving.
- Fresh berries are best for texture, but frozen can be used if necessary; some fruits like bananas may be added for variation.
- Sugar amount and fruit ripeness affect sweetness; adjust sugar or juice levels to taste.
- Reducing tapioca or adding extra juice can thin the consistency if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 207kcal | 10% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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