Along with vegetables, fruits make up a group of essential foods to maintain a healthy diet. There are countless recipes to prepare and taste one or the other: raw – naturally -, in salads, baked, on skewers, canned, boiled, blended, and even in soup. With a unique flavor, ranging from syrupy sweet to a slightly sweet touch, a surprising texture, and colors, fruit soup is made as a starter, first course, and dessert. In some cases they are served hot; in most, cold; but they rarely leave diners indifferent. This article compiles four recipes for fruit soup to make at home and reviews its main nutritional qualities.
This is a traditional Central European recipe that is prepared with cherries, although it can be made with other fruits, especially red berries. Originally, it is eaten cold, as an aperitif or first course, but it can also be served as a dessert.
Lighter than the previous recipe, this strawberry soup is also eaten cold and can be served as a unique appetizer or as a delicious dessert.
This is a recipe that is very popular in Mexico and that in its original version includes an ingredient that is difficult to find in other countries, such as agave honey. The agave is the plant with which tequila is made. Unlike previous fruit soup, this recipe is served hot as a first course.
This is the simplest recipe of all. It is a sweet soup that is served cold and that, in general, is used to make a combined dessert, such as ice cream or fruit sorbet.