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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This fruit soup is a delicious, refreshing way to begin a summer meal. Jerk seasoning gives each spoonful a little kick.Cheryl Perry, Hertford, North Carolina Ingredients:
1 cup each chopped peeled fresh peaches, nectarines, papaya and mango |
1 cup chopped fresh pineapple |
1 cup diced cantaloupe |
1 cup chopped seeded peeled cucumber |
1 cup chopped sweet red pepper |
1/4 cup thinly sliced green onions |
2 cups frozen non-alcoholic pina colada mix, thawed |
1 cup passion fruit or mango nectar |
1/4 cup minced fresh cilantro |
2 tablespoons plus 2 teaspoons lime juice, divided |
1 tablespoon sugar |
1 tablespoon caribbean jerk seasoning |
1 teaspoon salt |
1 teaspoon grated fresh gingerroot |
1 teaspoon minced seeded jalapeno pepper |
2 medium bananas, sliced |
1 cup flaked coconut |
Directions:
1. In a large bowl, combine the peaches, nectarines, papaya, mango, pineapple, cantaloupe, cucumber, red pepper and onions. In a blender or food processor, place half the fruit mixture; cover and process until smooth.
2. Transfer to a large bowl; stir in the remaining fruit mixture, pina colada mix, nectar, cilantro, 2 tablespoons lime juice, sugar, jerk seasoning, salt, ginger and jalapeno. Cover and refrigerate for 3 hours or until chilled.
3. Toss bananas with remaining lime juice. Garnish soup with bananas and coconut. Yield: 12 servings (2 quarts).
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