Fruit soup is not really a soup, it’s more like a fruit-based tapioca pudding. When I was first served fruit soup by my mother-in-law, Ann Marie, I recognized it as chia pudding’s older Swedish cousin. My mother-in-law serves it for dessert with fresh cream and a plate of butter cookies, but I think it’s a perfect breakfast alongside some full-fat yogurt and a handful of granola. Note: This recipe requires at least 6 hours of chilling time.
by Nicole Rucker
1. In a medium saucepan, combine the apricots, figs, cinnamon stick, lemon slices, and 3 cups (708ml) warm water, and let the fruit soak for 5 minutes. Drain the tapioca and add it along with the sugar to the pot. Bring the mixture to a boil over medium heat.
2. Allow the soup to boil for 1 minute, then reduce the heat to low and let simmer, stirring often to prevent sticking, for 10 minutes.
3. Peel and core the apple. Cut it into 1/2-inch cubes and set it aside.
4. Check the tapioca for doneness by removing a few pearls with a heat-resistant spoon and cooling them off under cold running water. The pearls will change from opaque white to mostly clear. If the tapioca is tender and cooked through, remove the soup from the heat and incorporate the raisins, currants, and cut apple. If the test tapioca pearl still needs more cooking time, return the pot to the heat and continue to simmer until tender. I leave the cinnamon stick and lemon slices in the soup; it looks lovely for presentation, and the cinnamon stick will continue to give some flavor as it sits in the dish.
5. Transfer the soup to a heat-resistant dish and allow it to cool to room temperature before putting it in the refrigerator. Chill for 6 hours or overnight before serving.
6. Serve scoops of chilled fruit soup over yogurt and topped with granola, or alongside mild fresh cheese with toasted bread, if desired.
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Reprinted from Dappled by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Nicole Rucker.