This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.

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  • Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

Nutrition Facts

247.9 calories; 3.3 g protein; 62.2 g carbohydrates; 0.2 mg cholesterol; 47.9 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/08/2010
I was looking for a fruit salad/soup that my Dad could eat as he has Diverticulitis and came upon this recipe; luckily he can have blueberries as opposed to any other berry. The mixture of fruits in this recipe was wonderful the color was off putting to my husband (as he doesn't eat things that are purple in color...weird I know) but it was enjoyed by all at our Easter brunch. Next time I make it I may garnish it with poppyseeds - just for an added WOW factor. Thank you Austin for sharing this recipe! Read More
(21)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/08/2010
I was looking for a fruit salad/soup that my Dad could eat as he has Diverticulitis and came upon this recipe; luckily he can have blueberries as opposed to any other berry. The mixture of fruits in this recipe was wonderful the color was off putting to my husband (as he doesn't eat things that are purple in color...weird I know) but it was enjoyed by all at our Easter brunch. Next time I make it I may garnish it with poppyseeds - just for an added WOW factor. Thank you Austin for sharing this recipe! Read More
(21)
Rating: 5 stars
08/30/2013
Six servings? This made more like 12! That was a surprise; thank goodness the soup is do tasty! I am allergic to honeydew melon so I took a risk and replaced it with 1/4 of a watermelon. It gave the soul a bit of a pleasant tang. Delicious! And healthy enough for my husband who cannot have high fat or cholesterol-heavy food! Read More
(2)