Recipe: Fruktsoppa

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Fruktsoppa, a fruit soup using dried fruit, is a traditional dessert in Sweden and Norway. 

When I was growing up, this dish was a staple at extended-family gatherings during the holidays. But fruktsoppa is so tasty, why reserve it only for Christmas? 

The soup may be served as a side dish at breakfast or as a dessert at other meals. What a delicious way to help meet our goal of 3-5 servings of fruits or vegetables per day!

The original recipe calls for added sugar, but I totally leave it out. Because the fruit itself is naturally sweet enough, who needs the added carbs and calories?

The soup can be frozen up to three months, which makes it great for batch cooking.

This recipe makes approximately 10 half-cup servings.

Ingredients

  • 1 cup dried apricots
  • 1 cup dried prunes
  • 2 apples, sliced
  • 1/2 cup dried currants or raisins
  • 1-2 cinnamon sticks
  • 1 tablespoon lemon juice
  • 3 tablespoons quick-cooking tapioca
  • 6 cups water

Directions

Soak apricots in the water for at least a half hour. 

Add the apple slices, cinnamon sticks, tapioca and lemon juice and bring to a boil. Reduce heat and allow to simmer for about 10-15 minutes, stirring occasionally to keep fruit from sticking to the bottom of the pan.

Add prunes and currants and continue to simmer until all fruit is tender.

Serve hot or cold, depending on your preference.

Nutrition information

Calories: 115 | Carbohydrates: 30 g | Protein: 1 g | Fat: .3 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 7 mg | Potassium: 383 mg | Fiber: 3.5 g | Sugar: 22 g | Vitamin A: 12% | Vitamin C: 4% | Calcium: 2% | Iron: 4%

15 thoughts on “Recipe: Fruktsoppa”

  3. The old Nordic recipes are great. They didn’t get much fresh fruit most of the year so using dried fruit is a good way to get it. Brilliant way to dress it up.

    I would have to save it for an evening snack. I think we have become a culture of quick food so prep work is rare. I add some dried fruits into yogurt or cottage cheese.

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