My family has used this recipe for many generations. Lemon juice, a touch of salt, and raisins, prunes, cinnamon, sugar, and tapioca are cooked on the stove. In my home, this is a Christmas custom. Tastes best after being left out for a while.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 9 hrs 15 mins |
| Total Time: | 10 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- ½ cup pearl tapioca
- 2 quarts water
- 1 ½ cups pitted prunes
- 1 ½ cups raisins
- 1 ¼ cups sugar
- ¼ teaspoon cinnamon
- 2 ½ tablespoons lemon juice
- 1 dash salt
Instructions
- Place the tapioca in a bowl with enough water to cover, and soak 8 hours, or overnight.
- Fill a large saucepan with the 2 quarts water, and mix in the prunes, raisins, sugar, and cinnamon. Bring to a boil, and stir in the soaked tapioca. Stirring often, cook 30 minutes, or until tapioca is clear and prunes are tender. Mix in the lemon juice and salt at the end of the cook time. Chill until completely cooled before serving.
Reviews
followed the recipe plus the modifications Heidi provided in her review. the soup turned out delicious. highly recommended!
My mom use to make something very similar. I would use less sugar next time. Plus I like it warm with a little cream drizzled on it.
Fruit soup- the name alone puts people off, but it is SO good (I have converted everyone who enters my home around the holidays to eating fruit soup and loving it!), and makes the house smell wonderful! It’s ok this way, but my grandmother off-the-boat-Swedish made this every winter with a few more ingredients. We use only cinnamon sticks (2-3 in a large crock pot or dutch oven). Use currants instead of raisins and reduce to 1 c. I use 1 whole package of dried apricots (best you can get), 2 granny smith apples (or other firm, tart apple) pared, cored and sliced thick, one small orange or tangerine seeded, sliced (peel-on) instead of the lemon juice. I cook this to a slow boil on the stove and transfer to a large crockpot on low and cook it until I feel like turning it off! We serve with a dollop of whipped cream on top in a large mug or bowl. It’s also EXCELLENT as a “glug”- throw in some vodka, some port, some rum- whatever you fancy. It is great hot (especially with company over- the entire HOUSE smells wonderful!) but it’s also great cold (the tapioca makes it gel up- it’s thick when cool) on it’s own, or served over oatmeal for breakfast. I like to serve it with shortbread cookies on the side. With the pitted prunes it’s not the prettiest soup to serve- it’s rather brownish and chunky, but if you can get past the look to the taste, you’ll be hooked. Plus, it’s good for you!!