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Befores & Afters Swedish Fruit Soup

Team member Bri shares this recipe, handed down from her Swedish great-grandmother. “I don’t know if originally it was a holiday recipe,” she says, “but it became known as a Christmastime dish in our family because my great-grandmother used to make it for the Christmas Eve smorgasbord party she hosted each year.” With a combination of dried fruits and cinnamon, this stewed fruit dish is traditionally served cold as a dessert “soup,” but Bri says her family also enjoys it as a topping for yogurt or ice cream.

Instructions

  1. Combine the dried fruits, tapioca and 6 cups of water in a heavy-bottomed pot and let soak overnight.
  2. Add the apple and cinnamon stick to the soaked fruit and place over high heat. Bring to a boil, then reduce heat and simmer, covered, until the tapioca is clear and the fruit is very tender (about 20-30 minutes).
  3. Heat the frozen berries with the remaining 1/2 cup of water until the berries are soft.
  4. Press the berries and their liquid through a sieve, mashing with a spoon to extract as much juice and pulp as you can. Discard any pulp and seeds left in the sieve, reserving the juice you’ve strained.
  5. Remove the stewed fruit mixture from the heat. Stir in the sugar, raspberry juice, and lemon juice.
  6. Chill before serving.

tags

apples berries cold dishes dairy-free dessert fruit gluten-free raspberries stovetop 

2 Responses

  • Donna says:

    i searched for a recipe for this and yours looks to be what my gramma used to make. She was from Sweden and made this all year round although I don’t think she put the apples in it. Maybe she didn’t like apples. I wished now I would have had her show me how she made it but I am certainly going to try your recipe.

    • Bri DeRosa says:

      Thanks for reaching out, Donna! Like most family recipes, there are probably slight differences between the way your gramma made this dish and the way that other families’ grandmothers have made it. The apple in this cooks down and helps to thicken the finished product slightly because of the high pectin content in apples. We suspect that it also might have served the purpose of extending the recipe a little — apples would have been cheap, or even free, depending on where a family lived, so adding apple to the fruit soup could have been a budget-saving move to make sure the recipe stretched to feed all the hungry mouths! We hope you do try this recipe, and that it reminds you of your gramma when you taste it.

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