Recipe: Southeast Asian Fruit Soup

from the book Moosewood Restaurant New Classics

Southeast Asian Fruit Soup

  • 6 c. diced melon
  • 14 oz can coconut milk
  • 2 T. lemon juice
  • 2 T. grated fresh ginger
  • 1 ts. pure almond extract 
  • generous dash cinnamon
  • 2 T. fresh mint, chopped
  • 1/4-1/2 cup brown sugar


  1. Working in batches, puree everything except sugar in a food processor or blender.
  2. Taste and add sugar accordingly.
  3. Chill for several hours or overnight.

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