Danish fruit soup, or frugtsuppe, is a gently spiced soup of dried fruit simmered until tender and served warm or chilled, often with cream. Versions vary from household to household; this one balances prunes, apricots, apples, and raisins with cinnamon, lemon, and a light cornstarch thickening.
Ingredients
- 6 cups water (1.42 L)
- 1 cup unsweetened apple juice (240 ml)
- 1 cup pitted prunes (about 170 g), halved if large
- 1 cup dried apricots (about 150 g), cut into halves or quarters
- 1 cup dried apple rings or chopped dried apple (about 75 g)
- ½ cup raisins (about 75 g)
- 1 cinnamon stick (about 7.5 cm / 3 in)
- 3 whole cloves
- ⅓ cup granulated sugar (67 g), plus more to taste
- 2 tablespoons fresh lemon juice (30 ml)
- 1 teaspoon finely grated lemon zest (about 2 g)
- 2 tablespoons cornstarch (16 g)
- 3 tablespoons cold water (45 ml), for the cornstarch slurry
- ⅛ teaspoon fine salt (about 0.7 g)
- Heavy cream or crème fraîche, for serving (optional; allow about 1 tablespoon per bowl)
Instructions
- Prepare the fruit. Put the prunes, apricots, dried apples, and raisins in a colander and rinse briefly under cool water to remove any dust. Check the prunes for pits, then halve any large pieces so the fruit is easier to spoon and cooks evenly. Set the fruit aside while you start the liquid. The fruit need not be soaked in advance; simmering gives it time to soften and flavor the broth.
- Warm the liquid and spices. In a medium, heavy-bottomed saucepan, combine the water, apple juice, cinnamon stick, cloves, and salt. Bring the liquid to a gentle boil over medium-high heat, then lower the heat and simmer for 5 minutes. This short start lets the spices infuse without making the cloves overpowering. Keep the pot uncovered and watch for bubbling that is too vigorous.
- Simmer the fruit until tender. Add all the rinsed fruit and return the liquid to a gentle simmer. Cook uncovered for 25 to 30 minutes, stirring occasionally, until the apples are soft and the prunes and apricots have plumped. The exact time depends on the size and dryness of the fruit. If the liquid reduces more than you like, stir in a little hot water; avoid boiling hard, which can break the fruit apart before it is tender.
- Season the soup. Remove and discard the cinnamon stick and cloves. Stir in the sugar, lemon juice, and lemon zest until the sugar dissolves. Taste a spoonful after it cools slightly: dried fruit varies in sweetness, so add sugar a teaspoon at a time if you want a sweeter soup, or another small squeeze of lemon if it tastes too sweet. The lemon should brighten the fruit, not make the soup sharply sour.
- Thicken gently. In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the soup as you slowly pour in the slurry. Bring it back to a gentle simmer and cook for 1 to 2 minutes, stirring, until the liquid looks lightly glossy and coats a spoon. Do not add dry cornstarch directly to the pot, since it can form lumps. The soup will thicken a little more as it cools, so keep it looser than your desired final texture.
- Cool and chill, or serve warm. For chilled fruit soup, transfer it to a shallow heat-safe container and let it cool for about 15 minutes, then cover and refrigerate for at least 1 hour. Serve it cold, or rewarm it gently if you prefer it warm. To serve warm right away, ladle it into bowls after thickening; the full recipe time listed above includes chilling for the cold serving option.
Tips
- Choose fruit that is still pleasant to eat. Dried fruit should be pliable and smell fruity, not stale or musty. Very dry apples or apricots can take longer to soften, so check them near the end of the simmer and add 5 minutes if needed. Cutting larger pieces into similar sizes makes the finished soup easier to eat.
- Adjust thickness carefully. Cornstarch thickens quickly once the soup simmers, and it continues to set as the soup chills. If it becomes thicker than you want, loosen it with a tablespoon or two of water or apple juice at a time. If it is too thin after chilling, whisk a teaspoon of cornstarch into a tablespoon of cold water, stir that into the soup, and simmer gently for a minute.
- Make the sweetness your own. Apple juice and dried fruit both bring sweetness, so start with the listed sugar rather than adding extra at the beginning. Lemon juice helps balance a particularly sweet batch. If using sweetened dried fruit, reduce the sugar by 1 to 2 tablespoons and taste before adding more.
- Use substitutes with the flavor in mind. Pear juice can replace apple juice, though it makes the soup softer and less tart. If dried apples are hard to find, use another ½ cup (75 g) dried apricots or a chopped firm dried pear; the fruit mix will taste less apple-forward. Potato starch is a traditional-style alternative in some Scandinavian kitchens: use 1 tablespoon (about 10 g), mix it with cold water, and avoid boiling the soup after adding it because prolonged boiling can weaken its thickening.
Serving Suggestions
Serve Danish fruit soup in small bowls as a dessert, a light first course, or part of a Nordic-style buffet. A spoonful of heavy cream, crème fraîche, or plain yogurt adds a cool, tangy contrast; pour it over the top just before serving rather than stirring it into the whole pot. For a more traditional-feeling finish, keep the fruit pieces visible and offer cream at the table so each person can choose how much to add.
The soup works both warm and cold. Warm bowls are especially inviting on a cold day, while chilled soup is refreshing after a rich meal and gives the fruit time to settle into the spiced liquid. You can also serve a modest portion with crisp cookies, toasted almonds, or a slice of plain cake. If you are serving it as part of a meal, keep the accompaniments simple: the dried fruit is already sweet and substantial.
Variations
Use other dried fruit: Replace some or all of the prunes with dried pears, cherries, or figs, keeping the total amount close to 3½ cups (about 470 g). Cherries make the soup more tart and jewel-colored; figs give it a fuller, seedier texture. If you use very sweet dates, reduce the sugar and taste after cooking.
Change the spice profile: Add a small strip of orange peel with the cinnamon, or use ¼ teaspoon ground cardamom instead of the cloves. Remove the orange peel before serving. Ground spices make the broth slightly cloudy, so use a light hand; whole spices are easier to remove and give a cleaner-looking soup.
Make it without cornstarch: You can leave out the slurry for a thinner, more fruit-forward soup. Alternatively, mash a few soft pieces of fruit against the side of the pot and stir them back in to add body without a separate thickener. This gives a less smooth, more rustic result and may not thicken as much once chilled.
Try a less sweet version: Use water in place of the apple juice, begin with 2 tablespoons (25 g) sugar, and adjust after the fruit is tender. This makes the spice and fruit flavors more pronounced. Keep the lemon juice, then taste and add a little more if needed.
Storage and Reheating
Cool the soup briefly in a shallow container, then refrigerate it within 2 hours of cooking. Keep it covered in the refrigerator for 3 to 4 days. The fruit may absorb some liquid as it sits, and the chilled soup will be thicker than it was in the pot; stir in a splash of water or apple juice when serving if you prefer a looser consistency.
To reheat, warm only the portion you plan to eat in a small saucepan over low to medium-low heat, stirring occasionally until steaming. Add a little water if it has become too thick, and do not let it boil vigorously because the fruit can break down. You can also microwave a serving in a covered, microwave-safe bowl, stirring once during heating. For longer storage, freeze in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator and stir well after reheating. Cream or yogurt is best added after reheating, not frozen with the soup.
Frequently Asked Questions
Is Danish fruit soup served hot or cold?
Either is appropriate. It can be served warm soon after cooking or chilled for at least an hour, as in this recipe. Chilling firms the soup and lets the spice flavor settle; warming it gently brings back a softer, more brothy texture. Offer cream separately with either temperature.
Can I make Danish fruit soup ahead?
Yes. Make it up to 3 days ahead and keep it covered in the refrigerator. It often tastes more blended after resting overnight, though the fruit will continue to absorb liquid. Stir before serving and thin it with a little water or apple juice if necessary. Add cream only when the bowls are served.
What is the best thickener for fruit soup?
Cornstarch is easy to find and gives this version a lightly glossy, spoonable texture. Potato starch is another option, but it should not be boiled for long after it is added. For a thinner, more rustic soup, skip the starch and mash a few cooked fruit pieces into the liquid instead.
Can I use fresh fruit instead of dried fruit?
You can, but the result will be a different soup: fresh fruit releases more water and has a lighter, less concentrated flavor. Use firm apples or pears, start with less added liquid, and simmer just until tender. For the dried-fruit character and the quantities in this recipe, stick with dried fruit or use a mixture of dried and fresh.
Why did my fruit soup turn out too thick?
The fruit may have absorbed more liquid than expected, or the cornstarch may have thickened further as the soup chilled. Stir in water or apple juice a tablespoon at a time until it reaches the texture you want. Next time, simmer gently and remember that the soup should look slightly thinner in the saucepan than you want it to be when cold.
Can I make this recipe vegan?
The soup itself is vegan when made with water or unsweetened apple juice and plant-based sugar. Simply omit the optional cream, or serve it with an unsweetened oat, soy, or coconut-based alternative. Choose a topping with a flavor you enjoy, since coconut in particular will add its own noticeable taste.
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