I have a page from the Farmers' Advance (September 9, 1998) that has several fruit soup recipes on one side and some fast family dinners on the other. I've been wanting to try the fruit soups for awhile. I did the safest one first.
2 medium cantaloupes, well ripened, halved and seeded
1/4 cup sugar
1/3 cup fresh orange juice
1 tablespoon fresh lime juice
1/3 cup apple juice
1/4 cup dry sherry
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon ground ginger
1/4 cup chopped macadamia nuts
Thin lime slices
Yields 6 servings
Scoop pulp from 3 ripe cantaloupe halves. Cut remaining cantaloupe 1/2 into melon balls and reserve.
Thoroughly combine cantaloupe pulp, sugar, orange juice, lime juice, apple juice, lemon juice, vanilla extract and ginger. Process mixture in 2-cup batches, 30 seconds per batch or until smooth.
Pour into large non-metal bowl, cover, and chill several hours or overnight.
Serve in shallow bowls garnished with melon balls, macadamia nuts and lime slices.
I admittedly made several changes. I omitted the sherry, substituted pineapple juice for the orange juice, put in a spoonful of applesauce in place of the apple juice, and omitted the macadamia nuts. I thought my substitutions were pretty good, and I did like the soup overall. It was canteloupe-y with a bright flavor. Brian didn't like it. He said the taste was fine, but he thought it was weird to drink canteloupe. C had one bite of it, but I don't think she commented on whether or not she liked it. I didn't even try to give O any. Maybe for breakfast tomorrow. I halved it and It made more than 3 servings.
The cherry soup might make on appearance on the blog, but don't hold your breathe for the grapefruit soup (with tomato juice and onion!) or the plum soup.
No comments:
Post a Comment