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The Ultimate Summer Fruit Soup

SUBMITTED BY: Austin Nielson

"This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet."
PREP TIME  25 Min
COOK TIME  3 Min
READY IN  48 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups fresh blueberries
  • 1 cup diced fresh pineapple
  • 3 oranges - peeled, segmented, and chopped
  • 1 honeydew melon - peeled, seeded and cubed
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup white sugar
  • 1 (16 ounce) can pineapple juice
  • 1/4 cup vanilla low-fat yogurt (optional)
  • 4 sprigs fresh mint leaves for garnish

DIRECTIONS

  1. Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  2. Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 248

  • Total Fat: 0.6g
  • Cholesterol: < 1mg
  • Sodium: 32mg
  • Total Carbs: 62.9g
  •     Dietary Fiber: 4.9g
  • Protein: 3.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

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