Mixed Fruit Soup
A vibrant, fruity soup blending tart cranberry and apple juices with fresh apricots, nectarines, and plums, spiced with cinnamon and cloves for a warming, refreshing treat.
Ingredients
- 3 c. cranberry juice ⓘ
- 1 c. apple juice ⓘ
- 2 1/2 Tbsp. quick cooking tapioca ⓘ
- 1/2 c. sugar ⓘ
- 1 orange, sliced and seeded ⓘ
- 1 lemon, sliced and seeded ⓘ
- 2 (3-inch) cinnamon sticks ⓘ
- 4 whole cloves ⓘ
- 4 fresh apricots, pitted and sliced ⓘ
- 4 fresh nectarines, pitted and sliced ⓘ
- 4 fresh plums, pitted and sliced ⓘ
- sour cream (optional) ⓘ
- ground cinnamon (optional)
Instructions
- Combine cranberry juice, apple juice, quick cooking tapioca, and sugar in a large saucepan.
- Bring to a boil, then simmer for 5 minutes or until slightly thickened.
- Add orange slices, lemon slices, cinnamon sticks, and whole cloves.
- Simmer for 10 minutes, stirring occasionally. Discard citrus slices, cinnamon sticks, and cloves.
- Add sliced apricots, nectarines, and plums. Simmer for 10 minutes longer.
- Serve hot or cold, garnished with sour cream and/or ground cinnamon if desired.
Tips & Substitutions
For a thicker soup, increase the tapioca slightly, or for a thinner consistency, reduce it. You can substitute cranberry juice with pomegranate juice for a different flavor profile. If fresh fruit is not available, frozen fruits work well too. Adjust sugar based on the sweetness of the fruits used. Consider adding a splash of lemon juice for extra brightness.
Serving Suggestions
Serve this mixed fruit soup as a refreshing appetizer or a light dessert. It pairs beautifully with Persian Yogurt Soup(Ash-E Mast) for a unique meal. Garnishing with a dollop of sour cream or a sprinkle of ground cinnamon enhances its flavor. Consider serving it alongside a light salad or as part of a brunch spread with pastries.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If serving cold, let it chill in the fridge for a couple of hours before serving. Be sure to adjust the seasoning after reheating, as flavors may intensify.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Fruit Soup contains roughly 678 calories, with 13g protein, 176g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (144% of the Daily Value), vitamin C (105% of the Daily Value), and iron (93% of the Daily Value). It also contributes 40g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits in this soup?
Absolutely! This recipe is versatile, so feel free to mix in your favorite seasonal fruits, such as berries or peaches. Just make sure to adjust the cooking time according to the fruits' texture, as softer fruits may require less simmering.
Is this soup served hot or cold?
Mixed Fruit Soup can be enjoyed both ways! Serve it hot for a comforting warm dish or chilled for a refreshing summer treat. The choice depends on personal preference and the season.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Prepare it up to the point of adding the fresh fruits, then cool and refrigerate. Add the fruits just before serving to maintain their texture and flavor. This makes it a great option for meal prep!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).