This fruit soup is a delicious, refreshing way to begin a warm-weather meal. Jerk seasoning gives each spoonful a little kick.
—CHERYL PERRY HERTFORD, NC
PREP: 35 MIN. + CHILLING MAKES: 12 SERVINGS (2 QUARTS)
1 cup each chopped peeled fresh peaches, nectarines, papaya and mango
1 cup chopped fresh pineapple
1 cup diced cantaloupe
1 cup chopped seeded peeled cucumber
1 cup chopped sweet red pepper
1/4 cup thinly sliced green onions
2 cups frozen nonalcoholic pina colada mix, thawed
1 cup passion fruit or mango nectar
1/4 cup minced fresh cilantro
2 tablespoons plus 2 teaspoons lime juice, divided
1 tablespoon sugar
1 tablespoon Caribbean jerk seasoning
1 teaspoon salt
1 teaspoon grated fresh gingerroot
1 teaspoon minced seeded jalapeno pepper
2 medium bananas, sliced
1 cup flaked coconut
1. In a bowl, mix peaches, nectarines, papaya, mango, pineapple, cantaloupe, cucumber, red pepper and onions. In a blender or food processor, place half the fruit mixture; cover and puree.
2. Transfer to a large bowl; stir in the remaining fruit mixture, pina colada mix, nectar, cilantro, 2 tablespoons lime juice, sugar, jerk seasoning, salt, ginger and jalapeno. Cover and refrigerate for 3 hours or until chilled.
3. Toss bananas with the remaining lime juice. Garnish soup with bananas and coconut.