Exotic Fruit Soup Recipes

Steps:

• Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
• While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
• Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
• Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.

Steps:

• Put all of the above in a saucepan and bring to a simmer. Turn off the heat and set aside 30 minutes. Now strain through a fine mesh strainer and chill the liquid
• Note: All fruit should be very cool in temperature.
• Divide all of the prepared fruit except the coconut, passion fruit, banana and star fruit between four chilled bowls. Pour the infusion over the fruit. Now garnish with the passion fruit, banana and star fruit. Serve;

Steps:

• Puree all ingredients in food processor until smooth. Remove to serving bowl. Chill 1 hour or longer. If desired for garnish, puree 2 peeled kiwis in processor. Spoon kiwi on top of each soup bowl when serving.

Steps:

• Combine cantaloupe, pineapple juice and lime juice in food processor and process until smooth. Pour soup into shallow bowls or cups and top with chopped kiwi pieces. This soup may be served as a starter or as a dessert course.

Steps:

• Whisk sugar, lemon juice, vanilla, and Chinese 5-spice powder; adjust to taste, adding more or less ingredients. Add mangoes and raspberries and toss together.
• Just before serving arrange kiwis in a circle on outside edge of each of 4 dessert plates, arrange an inside circle of banana slices overlapping kiwis, leaving a space in center of dessert plate. Spoon macerated raspberries and mangoes in the middle; dust with confectioners' sugar and garnish with mint leaves.

Steps:

• Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside.
• Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass.
• In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve.
• Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip.

Steps:

• Bavarian Cream: In a saucepan, heat the passion fruit puree, orange juice, and sugar until dissolved. Meanwhile, in a small bowl, sponge the gelatin by slowly sprinkling it over the water. Once it has absorbed the liquid, add it to the hot juice and stir to melt and combine. Strain the liquid into a bowl and place it over an ice bath. Stir it constantly with a rubber spatula and when it just starts to set, fold in the whipped cream. Pour this into soup plates or wide bowls and chill.
• Sauce: In a separate bowl combine the fresh orange juice, lemon juice and passion fruit puree. Keep chilled until ready to serve.
• To serve the soup, remove the bowls of Bavarian cream from the refrigerator. Pour a thin layer of the sauce, about 1/8-inch thick, over the Bavarian cream to cover the top. Garnish with raspberries, half blueberries and kiwi slices standing up around the perimeter of the soup bowl and place a scoop of sorbet in the center.

Steps:

• In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.

Steps:

• Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
• In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
• Refrigerate 1 hour before serving, garnished with the ginger.

Steps:

• In a blender container, combine all ingredients, except the yogurt.
• Blend until smooth.
• Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until smooth.
• Chill several hours.
• Serve Cold. Whisk before serving.
• NOTE: preparation time and cooking time does NOT include chilling time.