Taste the refreshing rainbow with this simple and vibrant Fruit Soup!
Just in time for summer, this dish is easy to make and even easier to enjoy. As a fancy twist to the classic fruit salad, fruit soup can help you start the day happy and hydrated. This is an especially sweet choice for children (both to make and eat) and can help them expand their fruity horizons. In fact, when my nieces and nephews (notoriously picky eaters!) come over to visit, this is one dish they’ll never resist. What’s more, they often ask for seconds!
When I make fruit soup, I enjoy experimenting with seasonings like cinnamon, ginger, and cardamom, which offer a warm kick and create a party on the palate. This can also bring out the flavors of the fruit and elevate the dish as a whole.
In this recipe, we combine the bright and sunny flavors of mixed berries and peaches with the tropical sweetness of mango. A tangy dressing made with orange juice, honey, and zingy lemon beautifully balances all the flavors, making every bite irresistible.
Is This Fruit Soup Healthy?
Absolutely! With a plethora of fresh fruits, this recipe is rich in fiber and nutrients. While fruit soup certainly can be made with canned fruit, I’d recommend using fresh fruit as canned fruit is often stored in syrup.
When choosing your orange juice, it’s best to pick something without any added sugars or preservatives. For the healthiest option, consider juicing fresh oranges yourself. It’s worth the effort, and leftover orange rinds can be used as compost for gardens.
Fruit soup is also gluten-free and vegan (if you use maple syrup), making it the perfect side for the most diverse brunch group.
Fancy It Up! (Optional)
When life calls for a celebration, consider swapping half of the orange juice with champagne or another sparkling wine. Alternatively, you could add half a cup of red wine to create a sangria fruit soup or “adult fruit punch.”
If you’re seeking an alcohol-free option that’s just as fun and fancy, try adding sparkling grape or pomegranate juice instead. Whichever wine or juice you choose, it will turn this soup into a vibrant, one-of-a-kind tonic.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. The best part about storing it in the freezer is that frozen fruit soup makes the perfect smoothie base.
Serving Suggestions
As you can imagine, fruit soup goes well as a side with almost any summer brunch main course, but there are a few options I like best.
First, try these fluffy Greek Yogurt Pancakes. They’re packed with protein and delicious with all kinds of toppings, such as this healthy Strawberry Sauce. For a more savory option, try a Blackberry Vegan Chickpea Salad Sandwich With Basil. Fruit soup makes a bright side to this unique plant-based main.
By itself, fruit soup can be topped with whipped cream or yogurt. Try all the variations and enjoy!
Recipe
Ingredients
- 4 cups mixed fresh berries strawberries, blueberries, raspberries
- 2 ripe peaches pitted and diced
- 1 ripe mango pitted and diced
- 1/2 cup orange juice
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- Fresh mint leaves for garnish
Instructions
- In a large bowl, combine the mixed berries, diced peaches, and diced mango.
- In a separate bowl, whisk together the orange juice, honey or maple syrup, lemon zest, and lemon juice until well combined.
- Pour the liquid mixture over the fruit and gently toss to coat all the fruit evenly.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Serve the chilled fruit soup in bowls, garnished with fresh mint leaves.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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