Norwegian fruit soup, often called fruktsuppe or søtsuppe, is a gently spiced soup of dried fruit simmered in water until tender and lightly thickened. It can be served warm or chilled, and its mix of sweet fruit, cinnamon, and a little lemon makes a comforting dessert or a simple snack; family versions vary in fruit and thickener.
Ingredients
- 1 cup (170 g) pitted prunes, halved if large
- 1/2 cup (75 g) dried apricots, cut into bite-size pieces
- 1/2 cup (75 g) raisins
- 1/2 cup (40 g) dried apple rings, cut into pieces
- 6 cups (1.4 L) water, divided only if needed for soaking and cooking
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 1/4 cup (50 g) granulated sugar, or less to taste
- 3 tablespoons (24 g) quick-cooking tapioca, not tapioca pudding mix
- 1 tablespoon (15 ml) fresh lemon juice
- 1/8 teaspoon (0.5 g) fine salt
- 1/2 teaspoon (2.5 ml) vanilla extract, optional
Instructions
- Prepare the fruit. Check the prunes and apricots for pits or hard stems, then cut any large pieces so the fruit is similar in size. Put the prunes, apricots, raisins, and dried apple in a large heatproof bowl. Pour over all 6 cups (1.4 L) of boiling water. Cover and leave the fruit to soak for 20 minutes. This gives the larger, firmer pieces a head start and makes the simmer more even.
- Start the soup. Transfer the fruit and all of its soaking water to a large, heavy-bottomed saucepan. Add the cinnamon stick, sugar, and salt. Bring the liquid just to a boil over medium-high heat, stirring once or twice so the sugar dissolves. Lower the heat until the soup bubbles gently rather than boiling hard.
- Simmer until tender. Cover the pan loosely and simmer for 25 minutes, stirring every few minutes. The fruit should soften and plump, but it should mostly hold its shape. If the soup is boiling vigorously, reduce the heat; a hard boil can break up the fruit and make the liquid cloudy. Taste a piece of apple or apricot near the end. If it is still chewy, simmer for another 3 to 5 minutes before adding the thickener.
- Thicken with tapioca. Sprinkle the quick-cooking tapioca over the soup while stirring steadily to keep it from clumping. Simmer gently for 10 minutes, stirring more often as the liquid thickens. The soup should look glossy and lightly coat a spoon, with tender fruit throughout. It will thicken a little more as it stands, so do not cook it down until it resembles jam.
- Finish and adjust. Remove the cinnamon stick. Stir in the lemon juice and optional vanilla. Taste the broth: add a little more lemon if it seems too sweet, or another spoonful of sugar if your fruit is especially tart. Let the soup stand for 5 minutes before serving warm; for a chilled serving, cool it promptly and refrigerate it instead of leaving it on the counter.
Tips
- Choose fruit by texture as well as flavor. Prunes make a rich, soft base, while apricots add tartness and dried apples give the soup a mild, familiar sweetness. If your dried fruit is unusually large or leathery, cut it smaller and let it soak the full 20 minutes. Very moist, soft fruit may need less simmering, so begin checking it a few minutes early.
- Use the right tapioca. Quick-cooking tapioca is convenient and gives a lightly thickened, glossy broth. Small pearl tapioca is a traditional-style alternative, but it needs its own package-directed soaking and longer cooking; do not swap it in without adjusting the method. If tapioca is unavailable, whisk 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water and stir it in near the end, then simmer for 1 to 2 minutes. Cornstarch makes a smoother, less traditional soup.
- Keep the simmer gentle. A rolling boil can shred the fruit and evaporate too much liquid before the fruit softens. Stir often after adding tapioca because it settles and can stick to the bottom. If the finished soup is thicker than you like, stir in hot water a few tablespoons at a time until it reaches a spoonable, brothy consistency.
- Balance sweetness at the end. Dried fruit varies considerably in sweetness, so start with the listed sugar and make the final adjustment after the lemon juice goes in. Lemon should brighten the fruit, not make the soup taste sharply sour. A small pinch of salt also helps the fruit flavors stand out without making the soup taste salty.
Serving Suggestions
Serve the soup warm in small bowls as a light dessert, or chill it and serve it cold when you want a refreshing fruit course. It is usually satisfying on its own, but a spoonful of plain yogurt, lightly sweetened whipped cream, or crème fraîche adds a creamy contrast to the tart fruit. For a more filling bowl, offer a slice of mild cheese and crisp bread alongside it, especially if serving the soup as a snack rather than dessert.
Keep toppings separate until serving so they do not dissolve into the broth or soften. A little grated lemon zest can add a fresh aroma, while a few toasted chopped almonds provide crunch. If serving a group, present the soup in a pitcher or serving bowl with a ladle and let everyone choose a warm or chilled portion. The fruit settles as it stands, so stir gently before ladling to distribute both fruit and liquid evenly.
Variations
There is no single fixed fruit combination for Norwegian fruit soup. Dried pears, figs, or cranberries can replace some of the listed fruit, provided the total amount stays close to 2 1/2 cups (about 360 g). Figs and pears make the soup sweeter and fuller; cranberries bring sharper tartness, so taste before adding extra lemon. If using larger dried pears, chop them small and check tenderness before the other fruit becomes too soft.
For a more aromatic version, add 2 whole cloves or a 1-inch (2.5 cm) piece of fresh ginger with the cinnamon stick, then remove them before serving. Use spices lightly so they support rather than overwhelm the fruit. A strip of orange peel can stand in for some of the lemon’s fragrance, but still add lemon juice to taste at the end for balance.
To make the soup less sweet, reduce the sugar to 1 or 2 tablespoons (12 to 25 g), or leave it out and sweeten only after tasting. For a different texture, omit the tapioca and serve the fruit with more of its thin cooking liquid, or use the cornstarch slurry described in the tips. These changes affect the finish: tapioca gives a lightly glossy body, cornstarch creates a smoother broth, and no thickener leaves it more like fruit steeped in spiced liquid.
Storage and Reheating
Cool the soup in a shallow container, then refrigerate it within 2 hours of cooking. Keep it covered and use it within 3 to 4 days. The tapioca continues to absorb liquid as the soup sits, so the chilled leftovers may be thicker than they were in the pan. Stir in a little water when reheating or before serving cold, adding only enough to loosen the broth without washing out the fruit flavor.
Reheat a portion gently in a saucepan over low to medium-low heat, stirring regularly, until steaming hot. Avoid a hard boil, which can break down the fruit and make the tapioca stick. You can also microwave an individual serving in a covered, microwave-safe bowl, stirring halfway through and taking care when removing the cover. For longer storage, freeze the cooled soup in an airtight freezer-safe container for up to 2 months; thaw it overnight in the refrigerator. Freezing can soften the fruit and alter the tapioca’s texture, so stir well after thawing and add water as needed. Do not leave the soup at room temperature for extended storage.
Frequently Asked Questions
Is Norwegian fruit soup served hot or cold?
Either is suitable. Warm soup has a soft, comforting feel and makes a natural dessert after a meal, while chilled soup is refreshing and easy to prepare ahead. If serving it cold, let it cool and refrigerate it promptly; stir before serving because the fruit settles and the tapioca thickens as it chills.
What does Norwegian fruit soup taste like?
It tastes like tender dried fruit in a lightly sweet, spiced broth. Prunes and raisins contribute deep, rounded sweetness, apricots bring a tart edge, and apples add a mild fruit flavor. Cinnamon gives warmth, while lemon keeps the finish from tasting too heavy. The exact balance changes with the fruit you use.
Can I make this soup without tapioca?
Yes. Leave it out for a thinner, more broth-like soup, or use the cornstarch slurry in the tips for a smooth, lightly thickened result. Add cornstarch near the end rather than at the start, and simmer it briefly so it thickens without a raw-starch taste. The finished texture will differ from the glossy body tapioca provides.
Can I use fresh fruit instead of dried fruit?
You can make a fruit soup with fresh fruit, but it will not have the concentrated sweetness or chewy texture of this dried-fruit version, and the cooking time will change. For the closest result, keep the dried fruit as the base and add a small amount of fresh apple or pear during the final 10 to 15 minutes. Taste before sweetening, since fresh fruit releases additional liquid.
Why is my fruit soup too thick after chilling?
Tapioca absorbs liquid as the soup cools and rests, so a thicker texture is normal. Stir in cold water a tablespoon at a time for a chilled serving, or warm the soup gently with a splash of water for a hot serving. Add gradually; too much water at once can make the broth taste thin before the fruit is evenly loosened.
Can I prepare Norwegian fruit soup ahead?
Yes. Make it up to 3 days ahead and refrigerate it in a covered container, following the storage guidance above. It is convenient to serve chilled straight from the refrigerator, or you can warm it slowly on the stove. Because the texture thickens during storage, keep a little water available to adjust it just before serving.
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