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Mixed Fruit Soup Bowl

Two chilled fruit purees — papaya with strawberry, and honeydew melon with mint and preserved ginger — swirled together in the bowl and scattered with diced fruit and blueberries.

4 servings · 15 min · dessert · vegan

Ingredients

  • 2 papaya, peeled, seeded, and chopped
  • 2 cup strawberries, hulled
  • 1 honeydew melon, seeded, peeled, and chopped
  • ⅓ cup mint, fresh leaves
  • 1 tablespoon ginger syrup, from preserved ginger
  • 1 piece preserved ginger
  • ⅔ cup blueberries

Method

  1. Reserving 1 tablespoon of the chopped papaya, put the remainder into a food processor with 1 3/4 cups of the strawberries and process to a smooth puree.
  2. Pour into a small bowl and chill in the refrigerator for 10 minutes.
  3. Put all but 1 tablespoon of the chopped melon into the food processor with half the mint leaves, the ginger syrup, and preserved ginger. Process to a smooth puree. Pour into a small bowl and chill in the refrigerator for 10 minutes.
  4. When you are ready to serve, divide each soup among four bowls, then use a knife to swirl them together. Drop a couple of ice cubes into each bowl.
  5. Dice the reserved fruits and sprinkle them over the soup, together with the blueberries and remaining mint leaves.

Notes

Raspberries work in place of the strawberries. Use whatever fruit is actually in season.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.