Ingredients for Palestinian Fruit Soup
- 1 1/2 cups peeled and diced oranges
- 1 cup sliced rhubarb
- 2 cups diced fresh pineapple
- 1 1/2 cups quartered strawberries
- 1 cup pitted cherries
- 3 cups water
- 1/2 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream (optional)
- 1 cup chopped watermelon
- 1 cup chopped cantaloupe
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh mint
- 1 tablespoon sugar (adjust to taste)
- 2 tablespoons Greek yogurt per serving
- fresh mint leaves (for garnish)
- sprig of lemon balm (optional, for garnish)
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How to Make Palestinian Fruit Soup
- Combine 4 cups of water, 1 cup chopped watermelon, 1 cup chopped cantaloupe, ½ cup chopped cucumber, ½ cup chopped strawberries, ¼ cup chopped fresh mint, 2 tablespoons lemon juice, 1 tablespoon sugar (adjust to taste), and a pinch of salt in a medium saucepan.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat and cook for 20-25 minutes, allowing the fruits to soften and release their flavors.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Strain the soup through a fine-mesh sieve (optional) for a smoother consistency.
- Refrigerate the soup for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to fully chill.
- Before serving, stir in 2 tablespoons sour cream or Greek yogurt per serving. Garnish with fresh mint leaves and a sprig of lemon balm (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
241g
Fat
25g
Carbs
22g
