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Summer Fruit Soup

I've served this delightful fruit soup medley for 37 years, and it has never failed to elicit raves from those eating it. —Gladys De Boer, Castleford, Idaho.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 2-1/2 cups water, divided
  • 1 can (6 ounces) frozen orange juice concentrate
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
  • 2 cups fresh or frozen sliced peaches, thawed and cut into bite-size pieces
  • 1 can (11 ounces) mandarin oranges, drained
  • 2 medium ripe bananas, sliced
  • 1 pint lime sherbet, optional

Directions

  • 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.
Nutrition Facts
1 cup: 259 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 66g carbohydrate (53g sugars, 3g fiber), 2g protein.

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