“This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.” - by Austin Geraldson
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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
Amount Per Serving (6 total)
- Calories
- 248 cal
- 12%
- Fat
- 0.7 g
- 1%
- Carbs
- 62.2 g
- 20%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 t..." See morehis 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!"
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