I learned to make fruit soup from my mother-in-law, who always cooked overly ripe apricots and plums that fell from her trees. She was a master at minimizing food waste. As the fruit cooks, its juices are released, creating a naturally sweet soup. I adapted this method to cook other fruits with fresh orange juice, and it’s become a favorite among my kids. It’s also perfect for entertaining, yet so simple to make. Here's my favorite version, with some more ideas after the recipe.
1 quart strawberries
1 pint raspberries
1 pint blueberries
1 orange
Put the strawberries, raspberries, and blueberries in a saucepan.
Add the juice and the zest of one orange.
Cook over medium-low heat for about 5-8 minutes. You want to cook the fruit long enough for the juices to release but not so long that the fruit is very mushy.
Let cool slightly. Serve warm or cold. It can be made ahead and stored in the fridge for several days. I find this recipe is better when it has had time to rest. This gives the flavors time to marinate together, and the juice thickens slightly, giving the soup a creamy texture.
Serve as is or with a small dollop of ice cream or homemade whipped cream.
Serve over French Crêpes with homemade whipped cream.
Fruit soup with blueberries and blackberries.
You may also like fruit coulis — which is also delicious and simple to make.
Panna Cotta with Blueberry Coulis
Blueberry Coulis with Vanilla Gelato
I often make fruit soup when I'm in the kitchen in the evening. Then, it's ready to serve for an easy third course the following day.
