Swedish Fruit Soup(Fruktsoppa)
A comforting Swedish fruit soup featuring dried apricots, apples, peaches, and prunes, enhanced with cinnamon and orange peel, perfect for a cozy, fruity dessert or light meal.
Ingredients
Instructions
- Rinse the dried fruits well in cold water.
- Remove pits from prunes with a sharp knife.
- Place the fruits into a large saucepot with a tight-fitting cover.
- Add 2 quarts of water to the pot.
- Cover and soak the fruits for 2 to 3 hours.
- Add 1/4 cup sugar, 3 tablespoons tapioca, a 3-inch piece of cinnamon stick, and 1 teaspoon grated orange peel.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for about 1 hour or until the fruit is tender.
- Remove from heat and stir in 1 cup of red raspberry fruit syrup.
- Chill the soup in the refrigerator.
- Serve with whipped cream and optional slivered blanched almonds.
- The recipe can be made without raisins.
Tips & Substitutions
For a thicker consistency, consider adding more tapioca or cooking it longer until the desired thickness is reached. You can substitute dried fruits based on availability; for instance, dried figs or dates can replace prunes. If you're looking for a lighter version, use a sugar substitute like agave nectar. Serving this soup with a dollop of whipped cream adds a delightful creaminess.
Serving Suggestions
This vibrant fruit soup can be served as a refreshing dessert or a light snack. For added texture, top with optional slivered blanched almonds. It pairs beautifully with a slice of Lean French Bread or alongside a bowl of Fruit Nibblers for a delightful brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, gently warm the soup on the stove over low heat, stirring occasionally. You can also serve it cold for a refreshing treat. If it thickens too much in the fridge, simply add a splash of water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Fruit Soup(Fruktsoppa) contains roughly 52 calories, with 0g protein, 14g carbohydrates, and 0g fat.
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 fresh fruits instead of dried for this recipe?
Yes, you can use fresh fruits, but you will need to adjust the cooking time. Fresh fruits will cook faster and release more liquid, so reduce the amount of water and simmer until the fruits are tender but not mushy.
Is there a way to make this recipe vegan?
Absolutely! This recipe is already vegan-friendly as it does not contain any animal products. Just ensure that the red raspberry fruit syrup you use is also vegan. You can enjoy it without the whipped cream or opt for a dairy-free alternative.
How can I enhance the flavor of the soup?
To enhance the flavor, consider adding a splash of vanilla extract or a hint of nutmeg along with the cinnamon. A squeeze of fresh lemon juice just before serving can also brighten the flavors and add a refreshing twist.
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).