Apple and Tamarillo Summer Fruit Soup Recipe

Origin: Britain      Period: Modern

Fruit Soups are common in some countries, not even considered in others. For example apple and pear soups are common in Germany and Eastern Europe. Mango soups are common in certain countries in East Africa. Even in Britain, wild fruit soups, such as Wild Cherry Soup aren't completely unknown. A fruit soup can be very refreshing, but the secret is not to make it too sweet. It should be slightly tart to that it gets the juices of the palate flowing, preparing you for the next course. Just remember, if the thought of a fruit soup strikes you as odd, that tomatoes are fruit, just as bell peppers are and soups are made from these.

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

Ingredients

300g cooking apples, peeled, cored and sliced
200g fresh, ripe, tamarillos; blanched, peeled, de-seeded and chopped
3 fresh peaches, peeled
750ml water
juice of 1 lemon
freshly-pared zest of 1 lemon (use a potato peeler)
2 tsp cornflour
80g sugar
2 tsp powdered cinnamon
4 thin slices lemon
sprig of watercress
125ml sour cream

Apple and Tamarillo Summer Fruit Soup Preparation:

Method:

Slice the peaches and add these, the apples, tamarillos and the peach stones to a saucepan along with the water and pared lemon zest. Bring to a boil, reduce to a simmer and cook until the fruit is quite soft (about 40 minutes).

Pass the fruit pulp through a sieve and transfer the purée into a fresh saucepan. Blend the cornflour with the lemon juice to a smooth slurry then add to the fruit purée. Continue cooking the mixture until thickened then mix the cinnamon and sugar together. Add this mixture a little at a time to the soup and stop before the soup gets to be too sweet. You're looking for at least some acid bite to a good fruit soup.

Serve in soup bowls, garnished with a swirl of the cream, a slice of lemon and a sprig of watercress.

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