fruit soup

• this is very free-form; more a list of suggestions than a recipe.
  basically, cook about ten or more kinds of fruit together, some fresh and some dried or canned.
• remove tough skins and seeds, and cut fruit up into nice looking, bite-sized pieces.
• add a little water or fruit juice if the juice and water from fruit or cans doesn't cover the fruit in the pot.
• use apples, pears, peaches, orange sections, nectarines, blueberries, figs, raisins, plums, pineapple, cantaloupe or honeydew or other melons, mango, papaya, pomegranate, grapefruit sections, apricots, prunes, cranberries, quinces, persimmons, cherries, kiwi fruit, tangerine sections, nuts.
  softer fruits, like strawberries, raspberries, bananas, or watermelon, can get mushy and fall apart, so add them last, cooking only long enough to heat them; or use them for garnishes.
• throw in some lemon or lime slices for flavor.
  add spices to taste. put in a little, then taste your soup, then add more if desired. use clove buds, cinnamon sticks, ginger, allspice, mace, etc.
• bring just to a low boil and simmer a few minutes to get everything hot and so that hard crunchy items are tender.
• serve hot or cold.
• garnish with whipping cream, sour cream, yogurt, or ice cream, fresh berries, fresh or maraschino cherries, fresh mint leaves, sliced almonds, sliced kiwi berries, orange slices, nuts, etc.
• add some vodka or rum to the broth, if desired.
• even better the next day, after the flavors have had a chance to mingle.

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last update 9-11-99