A creamy fruit soup that is decadent yet light, with a creative meddley of flavors. A wonderfully unconventional dessert.
- 2 1⁄2 cups grapes, halved
- 2 oranges, diced
- 1 banana, pureed
- 3⁄4 cup cream
- 1⁄2 cup yogurt
- 1 1⁄2 cups milk
- 1⁄3 cup orange juice
- 1⁄3 cup mango juice
- 3⁄4 cup flour
- 3⁄4 cup cold water
- 2⁄3 cup honey
- 1⁄4 cup powdered sugar
- 1 tablespoon cinnamon
- 1 1⁄2 teaspoons nutmeg
- 1 tablespoon vanilla
- 1⁄2 teaspoon cardamom
- Dice the oranges into slightly smaller-then-bite-size pieces.
- Cut each grape in half.
- Smoosh the banana into a smooth pulp with a fork or blend in a food proccesor.
- Mix prepared fruit and all ingredients except flour and water in a large saucepan and cook at medium heat.
- Mix flour and water together until there are no lumps (shaking it in a sealed container works well) and add to soup.
- Continue to cook on medium heat for 3-5 minutes, stirring occasionally
- Reduce to low heat and cover; let simmer for 3-5 minutes more.
- Serve warm, garnish with fresh fruit.
Really Excellent! Made as directed and we loved it. I may add some diced green apples next time, but I think this recipe is great as-is. Thank you for the Great Recipe! [Made & Reviewed for PAC Spring 2009]
ABSOLUTELY GREAT! I'm more used to fruit soups that are cold rather than warm, so this was a nice change of pace! Made is just as posted, & love the blend of flavors! Thanks so much for sharing! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
My family loved this soup! I omitted the orange and mango juices and instead pureed a fresh mango along with the banana. I also used milk rather than cream for a lighter soup. This is definitely a keeper. Thanks!