Pineapple & Papaya Soup with Jasmine
By: Now Serving
Published: Saturday, September 10, 2011 - 6:33am

Ingredients




Preparation 20 minutes
No cooking required
Ingredients
Zest of 1 lemon
Juice of 2 limes
½ Pineapple
1 medium sized papaya
¾ cup sweet wine such as Sauternes
(I subbed dark cherry juice)
1/3cup sugar
1 pinch of salt
36 very white jasmine flowers (you can sub this with few drops of orange blossom water when you are ready to serve)
6 sprigs of fresh mint
White pepper, finely ground (I used black)

Preparation

1 Grate the lemon for the zest 2 Peel, deseed and cube papayas 3 Peel and dice pineapple 4 Juice the limes 5 Measure ¾ cup of cherry juice (you can sub with pomegranate or other easier available juices or use sweet wine if you prefer) 6 Add all the above in a blender with the sugar and the pinch of salt 7 Pour into a wide bowl and add the jasmines and gently stir them in 8 Chill for about 2 hours 9 Strain the soup before serving 10 Garnish each soup bowl with 2 jasmines and a sprig of mint 11 Enjoy (: 12 NOTE: The Jasmine I garnished the soup with was for decorative purposes and perhaps not meant to be eaten :)

About

This soup is an adaption of the French chef par excellence, Roger Vergé ‘s Soup de Melon et De Papayes au Jasmin from his book Cooking with Fruits. My dear friend lent me this book to browse – I was totally fascinated at how wonderfully he was able to make a mélange of recipes with fruits.
This is a fantastic soup for all especially I believe my friends from South India who wear jasmines in their hair. The heady, intoxicating fragrance of the flower! I never thought that this could be used in cooking! Believe you me when I say that it infused the most exquisite bouquet to the soup and I felt in 7th heaven at having reproduced, albeit with some changes, this soup delicacy and wowed my family with it… please enjoy the pictures and the recipe and it is one you can certainly try in the south given the abundance of papayas and jasmines and pineapples too.