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Pineapple Soup With Melon

The first time I ever ate a cantaloupe was at a Bob's Big Boy, where my mother took us to eat an American breakfast. Having just arrived from Japan, I didn't know what to order. Then I saw the reflection ... Read more

Total time: 20 minutes | Serves 6
  • 1 pineapple
  • 1/2 cup sugar
  • 1/2 cup light rum
  • 1/2 honeydew
  • 1/2 cantaloupe
  • 1 pint blueberries
  • Mint sprigs, for garnish

Step 1Peel the pineapple and remove the hard core. Cut 1 whole slice of pineapple, about 1/4 inch thick. Slice it into 1/2-inch pieces and set them aside for garnish. Cut the rest of the pineapple into chunks and puree them in a blender. You should have about 2 cups. Put the puree through a strainer and discard the solids. Add sugar and rum to the blender and mix until the sugar is dissolved.

Step 2Using a melon-baller, scoop out most of the flesh of the honeydew and cantaloupe into little balls. Set aside.

Step 3Pour 1/3 cup of the fruit soup into each of 6 chilled glass dessert bowls. Add the pineapple, melon balls and blueberries to the bowls. Garnish with mint and serve immediately.

Note: All the fruit must be well chilled before making the soup. The pureed soup will separate if you let it sit too long, so serve it right away.
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