Fruit soup Fruit soup Israeli Kitchen Photo: Stephanie Frey/Shutterstock

Easy-to-make fruit soup

Delicious served as a refreshing first course or a dessert on a hot day.

  • Yield: 5-6 cups
  • Prep time: 10 minutes
  • Cook time: 15 minutes

The problem with summer’s delectable soft fruits is that they spoil before you can blink. Cherries, apricots, peaches, plums, the short-lived berries – they’ll last longer stored in the fridge, but their flavor deteriorates. So I was looking at a bowlful of mixed fruit and thinking that they wouldn’t last before they get eaten. My usual strategy is to freeze neglected ripe fruit and make a summer wine when about 5 pounds have accumulated.

But then I remembered: fruit soup. It’s quickly made and depending on the amount of sugar, serves either as a first course or as dessert. It's really welcome in hot weather. Everyone likes it, little people spooning it up as eagerly as the big folks.


  • 4 cups fresh summer stone fruit: I had cherries, apricots, plums and peaches
  • 2 cups water
  • 1 1/2 teaspoon cornstarch
  • For a dessert

  • 1 cup sugar and a cinnamon stick
  • For a first course

  • 1/2 cup sugar and a strip of orange peel


Pit the apricots and peaches. Check the cherries first for bumps and dimples that may indicate worms, and discard any suspicious-looking fruit. If you’re still concerned about worms, pit them by all means. The plums are difficult to pit, and a lot of their juice gets lost in the messy process, so leave them alone.

When measuring, try to cram in as much fruit as you can into the corners of the measuring cup without squashing it.

Put the water in a pan. Add the fruit and orange peel/cinnamon stick; simmer for 10 minutes.

Add the sugar and stir gently with a wooden spoon. Simmer another 5 minutes. Turn off the flame and cover the pan.

Ladle some of the liquid into a cup and allow it cool. When it’s just only warm, mix the cornstarch into it. Mix very well and add it to the pan. Stir gently again.

When the soup is cool, refrigerate it. Serve cold, plain or topped with whipped cream for dessert. It’s delicious plain, actually, and of course if omitting the cream, it’s also fat-free.

Note: Don’t use apples or melons in fruit soup as those will go mushy right away and make your soup look like applesauce. If you have to, though, add them just after the sugar and steam them lightly on top of everything else.

Related Topics: Desserts, Soups

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen