marak perot kar (cold fresh fruit soup)
- Categories
- Middle east
- Israel
- Soup/stew
- Fruit
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Cantaloupe |
| 1 quart | Strawberries, fresh |
| ½ pounds | Grapes, green |
| 4 mediums | Apples; firm, cooking, cut |
| ;into quarters, peeled, | |
| ;cored and coarsely chopped | |
| ¾ cup | Lemon juice, fresh |
| ½ cup | Sugar |
| 6 cups | Water |
| 1½ cup | Orange juice, fresh |
| Sour cream; optional |
Cut the cantaloupe in half. Remove the seeds and stringy fibers, scoop out the pulp with a large spoon and chop it coarsely/ Wash the strawberries and grapes under cold running water, picking out and discarding any fruits that are badly bruised. Remove and discard the stems.
Combine the cantaloupe, strawberries, grapes, apples, ½ cup of the lemon juice, the sugar and water in a 4 to 6 quart enameled or stainless steel saucepan. Bring to a boil over high heat, reduce the heat to low and simmer uncovered for 15 minutes.
Puree the soup through a food mill, or pour the entire contents of the pan into a large fine sieve set over a deep bowl and force the ingredients through with the back of a spoon, pressing down hard on the fruits before discarding any remaining pulp.
Stir the remaining ¼ cup of lemon juice and the orange juice into the soup and refrigerate for at least 2 hours, or until thoroughly chilled. Serve in individual soup plates, garnished, if you like with sour cream.
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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 01-08-95 (1627)
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