Course : Soups
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 large papaya -- seeded, peeled, and chopped -- (about 1 1/2cups)
1 1/2 cups chopped peeled fresh pineapple
1 1/2 cups chopped cantaloupe flesh
1/4 cup finely chopped peeled fresh gingerroot
3 tablespoons sugar -- or to taste
3 cups unsweetened pineapple or apple juice -- up to 4
1 tablespoons fresh lime juice to taste
1 bunch Garnish: fresh mint sprigs

Preparation / Directions:

In a saucepan combine fruits, gingerroot, sugar, and 3 cups pineapple or apple juice and simmer, covered, 20 to 30 minutes, or until fruits are tender. Cool mixture, uncovered, and in a blender puree in batches. Season soup with lime juice and if necessary thin to desired consistency with remaining 1 cup pineapple or apple juice. Chill soup, covered, at least 2 hours, or until cold, and up to 2 days. Serve soup garnished with mint sprigs. Makes about 6 cups. Because coconuts can be difficult nuts to crack, we include in the following recipe an easy method that involves baking the coconut briefly: this does not alter the coconut's flavor appreciably. If the coconut doesn't crack while in the oven, it will when force is applied. In coconut-consuming countres no one would even think of baking a coconut before opening it, but of course the pros there make cracking it look sim


Nutritional Information:

204 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 52g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Soups Recipes