Fresh fruit soup with mint
Ingredients
- 400 gStrawberry (hulled and halved)
- 4 pcYellow peach (in wedges)
- 4 pcApricot (in wedges)
- 200 mlOrange juice
- 2 tbspLime juice
- 60 gWhite sugar
- 150 mlMineral water
- 1 pcVanilla bean (split and scraped)
- 1 pcstar anise
- 10 pcMint fresh (whole leaves)
Method
Ripe fruit wedges swimming in a translucent infused syrup. The juice is clear, and the mint brings a sharp vegetal note that awakens the natural sugar.
- 1
In a saucepan, pour the mineral water and white sugar. Split the vanilla bean, scrape the seeds and add them to the water with the pod and star anise. Bring to a boil, then simmer for 5 minutes until the liquid becomes syrupy and glossy.
- 2
Peel the peaches and apricots if the skin is too thick. Cut them into even wedges. Hull the strawberries and cut them in half lengthwise. Place everything in a large bowl.
- 3
Drizzle the fruit with orange juice and lime juice. Pour the still-warm syrup over the fruit so they absorb the aromas without cooking. Add the fresh mint leaves.
- 4
Cover and place in the refrigerator for at least 2 hours. The cold will firm up the fruit flesh and balance the citrus acidity.
Frequently asked questions
How do you get this dish right?
- The syrup should lightly coat the back of a spoon before being poured.
- Do not boil the fruit; the hot syrup is enough to release their juices.
- Add the mint at the very last moment to keep its bright green color.
How long does this dish keep?
Keep refrigerated for up to 24 hours. The fruit will soften beyond that.
