Exotic Fruit Soup Recipes

EXOTIC FRUIT SOUP

Steps:

• Put all of the above in a saucepan and bring to a simmer. Turn off the heat and set aside 30 minutes. Now strain through a fine mesh strainer and chill the liquid
• Note: All fruit should be very cool in temperature.
• Divide all of the prepared fruit except the coconut, passion fruit, banana and star fruit between four chilled bowls. Pour the infusion over the fruit. Now garnish with the passion fruit, banana and star fruit. Serve;

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)

Steps:

• In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
• Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
• After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
• Pour the soup mixture into a large serving bowl and let cool to room temperature.
• When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
• This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

TROPICAL FRUIT SOUP

Steps:

• In a blender container, combine all ingredients, except the yogurt.
• Blend until smooth.
• Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until smooth.
• Chill several hours.
• Serve Cold. Whisk before serving.
• NOTE: preparation time and cooking time does NOT include chilling time.

EXOTIC PANNA COTTA WITH TROPICAL SORBET

Steps:

• Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.
• Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass.
• In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve.
• Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

Steps:

• Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
• In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
• Refrigerate 1 hour before serving, garnished with the ginger.