Fresh fruit soup


  • pineapple juice
  • 2 cups (500 ml) orange juice
  • ½ telegraph cucumber, diced
  • ¼ red onion, finely chopped
  • 1 small red capsicum, seeded and chopped
  • ½ fresh red chilli, seeded and chopped
  • juice of 1 lime
  • ½ teaspoon caster sugar
  • 1 large mango
  • 10 cape gooseberries (optional)
  • 1 firm pear
  • 2 passionfruit
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons chopped fresh coriander
  • sprigs of fresh mint to garnish (optional)


  1. Mix together the pineapple and orange juices in a large bowl.
  2. Add the cucumber, onion, capsicum, chilli, lime juice and sugar, and stir well to mix.
  3. Cover and chill for 1 hour so that the flavours can mix and develop.
  4. Peel, stone and dice the mango, and add to the soup.
  5. If using, discard the papery skins from the cape gooseberries, then quarter the fruit.
  6. Core and dice the pear and add to the soup with the cape gooseberries.
  7. Cut the passionfruit in half, scoop out the flesh with a teaspoon and stir into the soup with the chopped mint and coriander.
  8. Ladle the soup into bowls and garnish with mint sprigs, if liked, then serve at once.

Serves 4
Preparation: 30 minutes, plus 1 hour chilling


Source: Soups & Casseroles
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