Summer-Fruits Fruit Soup

scandinavian fruit soup landscapeIt’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. 

*Note: If you like your fruit soup on the sweeter side, substitute five cans of sliced peaches in light syrup for the frozen peaches.  Drain four cans and discard the syrup, adding the peach slices to the pot, and add one can of peaches – with its the syrup – to the pot.
Continue as directed above.

בתאבון,

Michal

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