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.