Tropical Fruit Soup

Photo: James Carrier

Notes: Use a combination of 3 or more kinds of tropical fruit: peeled and diced pineapple, mango, papaya, kiwi, or banana; fresh or canned litchis; sliced kumquats or strawberries; passion fruit pulp; orange segments.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 15%
  • Protein: 9.8g
  • Fat: 7.3g
  • Saturated fat: 5.7g
  • Carbohydrate: 48g
  • Fiber: 1.4g
  • Sodium: 433mg
  • Cholesterol: 232mg

Ingredients

  • 1 cinnamon stick (2 in.)
  • 1 star anise
  • 8 whole cloves
  • 8 black peppercorns
  • 2 stalks (about 2 oz.) fresh lemon grass
  • 1 cup sugar
  • 1 1/2 tablespoons grated orange peel
  • 4 thin, quarter-size slices peeled fresh ginger
  • 1 piece vanilla bean (2 in.)
  • 1 tablespoon rum
  • 1 large egg white
  • 1/2 cup unsweetened shredded dried coconut
  • About 2 cups fruit (see notes)
  • 1 pint coconut or tropical fruit sorbet
  • Mint sprigs, rinsed

Preparation

  1. 1. Put cinnamon, star anise, cloves, and peppercorns in a heavy plastic food bag; coarsely crush with a rolling pin.
  2. 2. Trim and discard root ends and coarse outer leaves from lemon grass. Chop tender white part of stalks.
  3. 3. In a 1- to 1 1/2-quart pan over high heat, combine 2 cups water, crushed spices, lemon grass, 2/3 cup sugar, orange peel, and ginger. Slit vanilla bean lengthwise; scrape seeds into pan and add pod. Bring to a boil, remove from heat, cover, and let stand at least 1 hour.
  4. 4. Pour spice syrup through a fine strainer into a bowl; discard residue. Add rum, cover, and chill until cold, at least 2 hours or up to 2 days.
  5. 5. Meanwhile, in a bowl with a mixer on high speed, whip egg white until it holds soft peaks. Gradually add remaining 1/3 cup sugar, and continue to beat until white holds distinct peaks. Fold in coconut.
  6. 6. Line a 12- by 15-inch baking sheet with cooking paper or parchment. With a narrow spatula, spread egg white mixture in a 10- by 13-inch rectangle.
  7. 7. Bake in a 350° oven until meringue is deep golden brown, about 10 minutes. Let cool on sheet to room temperature. Gently pull off paper, then break meringue into 4 or 8 equal pieces.
  8. 8. Spoon fruit equally into wide soup bowls and fill equally with spice syrup. Scoop sorbet into balls and add equally to bowls; insert meringue pieces into sorbet, and garnish with mint sprigs.
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