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Tropical Four Fruit Soup

December 23, 2010

A luscious and beautiful soup to either start or end your meal and I love to have it when serving a special brunch. Forget about a fruit cocktail this soup is a bowl of ambrosia.  My first experience tasting this was in Port-au-Prince, sitting early in the morning on the lovely veranda of the Hotel Oloffson.  It is sad to think of what it must be now, but the memories are sweet.  Long days of diving, long nights of shopping for art and parties with many good friends.  (Do not be afraid to add vodka for your adult visitors.)

 

Tropical Four Fruit Soup

Ingredients *

  • 1/2 Pineapple (diced, reserve juice) **
  • 2 Mangoes (diced, reserve juice) **
  • 1/2 Cantaloupe (diced, reserve juice) **
  • 2 Bananas (diced, reserve juice) **
  • 3 C. Guava, Papaya or Apricot Nectar
  • 2 T. Lemon Juice
  • 4 T. Sugar
  • 1 Cinnamon Stick
  • 1 T. Honey (Optional)
  • Combination of the fruits (diced, for Garnish) **
  • 1/2 C. Coconut (for Garnish)*
  • 1 oz. Ground Cinnamon (Optional for Garnish)

*     Use any combination of  tropical fruits you like; for this soup I used Pineapple, Mango, Cantaloupe and Banana with Guava Nectar)

**   Reserve some of the diced fruits to be used as a garnish with the coconut (photo below)

Preparation

  1. Heat on medium all the diced fruit and their juices, nectar, lemon juice, sugar and cinnamon stick (reserve some diced fruit for garnish)
  2. Bring to a boil then simmer for about 20-30 minutes while stirring occasionally
  3. Take off heat and strain reserving the liquid
  4. 1 T. Honey (optional)
  5. Cover and chill  for at least 3 hours
  6. Serve in chilled bowls or glasses
  7. Pass a bowl of diced fruit topped with coconut for garnish and a small bowl of ground cinnamon

(Serves 8)

Hotel Oloffson, Port-au-Prince, Haiti

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