Best 3 Fruit Soup Fruktsoppa Recipes

Fruit soup, known as "fruktsoppa" in Swedish, is a refreshing and flavorful summer soup that showcases the bounty of seasonal fruits. Originating in Sweden, this soup has become a beloved dish throughout Scandinavia and beyond. Its vibrant colors, delightful aroma, and burst of fruity flavors make it a perfect choice for a light and satisfying meal. Whether you prefer it chilled or warm, fruktsoppa is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fruits to choose from, you can customize the soup to your liking and create a unique and delicious experience every time.

Let's cook with our recipes!

FRUKTSOPPA (SCANDINAVIAN FRUIT SOUP)

Fruktsoppa (scandinavian Fruit Soup) image

Make and share this Fruktsoppa (scandinavian Fruit Soup) recipe from Food.com.

Provided by Lennie

Categories Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup dried apricot
3/4 cup dried prune
6 cups cold water
1 cinnamon stick
2 lemon slices, 1/4-inch thick
3 tablespoons quick-cooking tapioca
1 cup sugar
2 tablespoons raisins
1 tablespoon dried currant
1 tart apple (peeled, cored, cut into 1/2-inch thick slices)

Steps:

In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
Pour the soup mixture into a large serving bowl and let cool to room temperature.
When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.

MOR-MOR WALLBERG'S FRUKTSOPPA (SWEDISH FRUIT SOUP)

Mor-Mor Wallberg's Fruktsoppa (Swedish Fruit Soup) image

I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic. This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort...

Provided by Chandra Curtis

Categories Other Appetizers

Time 1h5m

Number Of Ingredients 13

Ingredients

3/4 c dried apricots, pitted
3/4 c dried prunes, pitted
1/2 c raisins
1/2 c golden raisins or white raisins
6 c water
1 c fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)
2 stick cinnamon - broken in half
1/2 lemon, halved and sliced thin
1/4 c quick cooking tapioca
3/4 c sugar
3/4 c orange - peeled, diced or 1 small can mandarin oranges
1 apple - peeled, cored, and sliced or diced
optional: to spice this up, you can add a pinch of powdered nutmeg or cloves

Steps:

1. In a large saucepan, soak the apricots, prunes, and raisins in 6 cups of water for 30 minutes.
2. Add juice (or gelatin mixture), cinnamon, lemon, tapioca and sugar (and optional nutmeg or cloves) and bring to a boil.
3. Reduce the heat and simmer, covered, for 20 to 25 minutes, stirring occasionally to prevent sticking.
4. Uncover and add the apple slices and simmer an additional 5 minutes, or more, until the apples are tender.
5. When the soup is "done", the fruit should be plumped and tender and the consistency of the "soup" should be similar to a cooked pie filling before it's cooled. If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right. Add a little water or juice if the mixture is too thick.
6. Pour the mixture into a bowl and cool at room temperature. Remove the cinnamon sticks.
7. Can be served warm, room temperature, cold, or frozen. The most common accompaniment is cream or ice cream.
8. To each serving: 1 tsp Wine, rum, cognac or other liquors can be added, at serving time, to make this into an adult version or during cooking to add to the flavor.

FRUIT SOUP (FRUKTSOPPA)

Fruit Soup (Fruktsoppa) image

My grandma always served this traditional Swedish dessert to guests. Any dried fruit can be used. I use apples, cranberries, prunes, dates, raisins, apricots, whatever I have. From the "Swedish Food" cookbook, which suggests serving this with Swedish rusks.

Provided by Kaarin

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces dried fruit (cut up if large)
6 cups water
1/2 cup sugar
1 cinnamon stick
1/2 grated lemon, rind of
2 tablespoons tapioca
1/2 lemon, juice of

Steps:

Mix all ingredients except lemon juice and cook slowly, covered, until the fruit is tender, about 30-40 minutes.
Chill.
Add lemon juice.

Nutrition Facts : Calories 219.2, Fat 0.3, Sodium 15.4, Carbohydrate 57.4, Fiber 4.6, Sugar 16.9, Protein 1.5

Tips:

For the best flavor, use ripe, seasonal fruits.
If you're using frozen fruits, thaw them slightly before adding them to the soup.
You can adjust the amount of sugar to your liking.
If you want a thicker soup, add a cornstarch slurry or some tapioca pearls.
Garnish the soup with fresh fruit, whipped cream, or a dollop of yogurt.

Conclusion:

Fruit soup is a refreshing and delicious dessert that can be enjoyed by people of all ages. It's a great way to use up leftover fruit, and it's also a healthy and nutritious snack. With so many different variations to choose from, there's sure to be a fruit soup recipe that everyone will love. So next time you're looking for a sweet and satisfying treat, give fruit soup a try.