Fruit soup

Fruit Soup Recipe from Sweden with Dried Apricots, Prunes, and Cinnamon

Region / culture: Sweden | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Fruit soup is a delightful and refreshing dish that can be enjoyed as a light and healthy dessert or snack. This recipe combines a variety of dried fruits with tapioca pearls and a touch of cinnamon for a flavorful and comforting treat.

History

Fruit soups have been enjoyed for centuries in various cultures around the world. In Scandinavian countries, fruit soups are often served as a traditional dish during the summer months. These soups are typically made with a combination of fresh or dried fruits, sugar, and sometimes a hint of spice.

Ingredients

0.75 cup dried apricots
0.75 cup dried prunes
6 cup cold water
1 cinnamon stick
2 slices of lemon, 0.25" thick
3 tbsp quick-cooking tapioca
1 cup sugar
2 tbsp raisins
1 tbsp dried currants
1 tart cooking apple, peeled

How to prepare

First, soak the dried fruit in water to allow it to expand.
Next, add the cinnamon stick, lemon slices, tapioca, and sugar to a saucepan and bring it to a boil.
Once boiling, reduce the heat, cover the saucepan, and let it simmer for 10 minutes, stirring occasionally.
After 10 minutes, stir in the raisins, currants, and apple slices, and let it simmer for an additional 5 minutes.
Transfer the contents of the saucepan into a serving bowl and let it cool to room temperature.
Remove the cinnamon stick, cover the bowl with plastic wrap, and refrigerate it to chill.
Finally, serve the fruit soup in compote dishes or soup bowls.

Variations

Add a splash of orange juice or zest for a citrusy twist.
Mix in some fresh berries or chopped nuts for added texture and flavor.
Experiment with different spices such as cardamom or ginger for a unique taste.

Cooking Tips & Tricks

Be sure to soak the dried fruit in water before cooking to allow it to rehydrate and soften.

- Stir the soup occasionally while simmering to prevent the tapioca from sticking to the bottom of the pan.

- Adjust the amount of sugar to suit your taste preferences. You can also use honey or maple syrup as a natural sweetener alternative.

- Feel free to customize the recipe by adding your favorite fruits or spices, such as nutmeg or cloves.

Serving Suggestions

Serve the fruit soup chilled in compote dishes or soup bowls. Garnish with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor.

Cooking Techniques

Simmering, boiling, soaking

Ingredient Substitutions

You can substitute the dried apricots and prunes with other dried fruits such as figs, dates, or raisins. You can also use fresh fruits instead of dried, but adjust the cooking time accordingly.

Make Ahead Tips

You can prepare the fruit soup ahead of time and refrigerate it for up to 2 days before serving. The flavors will continue to meld and intensify over time.

Presentation Ideas

Serve the fruit soup in elegant glass bowls or cups for a beautiful presentation. You can also garnish with a sprig of mint or a drizzle of honey for an extra touch of elegance.

Pairing Recommendations

This fruit soup pairs well with a scoop of vanilla ice cream or a slice of pound cake. It also goes well with a glass of sparkling wine or a cup of herbal tea.

Storage and Reheating Instructions

Store any leftover fruit soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat gently on the stovetop until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 0.5g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

This fruit soup is a good source of vitamin C, potassium, and dietary fiber.

Alergens

This recipe contains dried fruits, which may be allergenic to some individuals. Please check for any specific allergies before consuming.

Summary

This fruit soup is a nutritious and low-fat dessert option that is rich in vitamins, minerals, and fiber. It is a great way to satisfy your sweet tooth while also getting a dose of healthy nutrients.

Summary

Fruit soup is a delicious and nutritious dessert option that is perfect for warm weather. This recipe combines a variety of dried fruits with tapioca pearls for a sweet and satisfying treat. Enjoy it chilled with a dollop of whipped cream for a refreshing end to any meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was handed down to me by my dear friend Mabel, who learned it from her grandmother many years ago. Fruit soup, as she called it, was a family favorite during the hot summer months.

Mabel and I were sitting on her porch one afternoon, sipping on iced tea and enjoying the warm breeze. She suddenly jumped up from her chair and disappeared into the house, only to return with a weathered old recipe card in her hand.

"Here it is," she exclaimed, handing me the card. "This is the recipe for my grandmother's famous fruit soup. It's delicious and so refreshing on a hot day."

I took the card from her hands and studied the ingredients and instructions carefully. The recipe called for a variety of fresh fruits, including peaches, strawberries, and blueberries, along with some sugar, orange juice, and a touch of cinnamon. It seemed simple enough, but I could tell it was going to be a labor of love to make.

Mabel offered to help me gather the ingredients and we spent the rest of the afternoon chopping and peeling fruits, laughing and chatting as we worked. As the fruits simmered on the stove, the sweet aroma filled the kitchen, making our mouths water in anticipation.

Once the soup had cooled, we ladled it into bowls and topped it with a dollop of whipped cream. The first spoonful was pure heaven - the sweet and tangy flavors of the fruits combined perfectly with the hint of cinnamon. It was like a taste of summer in every bite.

From that day on, fruit soup became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on a quiet afternoon. Each time I made it, I thought of Mabel and her grandmother, grateful for the gift of their special recipe.

Over the years, I added my own twist to the recipe, experimenting with different fruits and spices. Sometimes I would add a splash of rum or a sprinkle of mint for an extra kick. Each variation was met with rave reviews from friends and family, who couldn't get enough of my fruit soup.

As I continued to perfect the recipe, I began to share it with others, passing on the tradition of fruit soup to a new generation. My grandchildren would come over and help me chop fruits, eager to learn the secrets of this special dish. They would watch in awe as I worked my magic in the kitchen, turning a handful of fruits into a delicious masterpiece.

One day, my oldest grandchild asked me where I learned to make fruit soup. I smiled and told her the story of Mabel and her grandmother, and how their recipe had become a part of our family's history. I could see the excitement in her eyes as she listened, eager to carry on the tradition herself someday.

And so, the legacy of fruit soup lives on in my family, a reminder of the special bond that food can create between generations. As I sit down to enjoy a bowl of the sweet and tangy soup, I can't help but feel grateful for the memories and friendships that this recipe has brought into my life. It truly is something special.