31 May 2016 Summer-Fruits Fruit Soup

It’s been a while since I have posted a recipe, and with summer approaching (or practically here!), this is a fantastic, refreshing, sweet but-not-too-sweet, cold fruit soup to quench your thirst and appetite on a hot summer afternoon.

It’s a perfect addition to your Seuda Shlishis table, or as a dessert after your Shabbos lunch meal.  Or you may prefer it as I do: as an anytime-of-the-day snack 🙂

It’s easy to make (requirement for me!); healthy (also a must); and delicious (of course!).

So grab the fruits (not much peeling or chopping required), a pot and a flame, and you are good to go.

Summer-Fruits Fruit Soup

1 can dark sweet pitted cherries, with the juice (the only sugar in this recipe is from the juice of the canned cherries)

1 can (15-16 oz) pineapple tidbits (or chunks) in 100% pineapple juice

3 Macintosh apples peeled and diced

1 (12 oz) bag frozen blueberries

2 bags (16 oz) frozen sliced peaches

2 bags frozen strawberries

1 Tbsp. vanilla extract, generous sprinkle cinnamon, 1 c. cold water

Combine all ingredients in a large pot, including the juices from the canned fruits.  There is no need to defrost the frozen fruits prior to cooking.  Bring the soup to a simmer over a medium flame.  Then lower the flame to low and cook the soup over a low flame, covered, about 2 hours, stirring occasionally, till the fruits are very soft and the soup is a beautiful deep purple color. 

Serve chilled. 

בתאבון,

Michal