Island Papaya-Pineapple Soup


We have had some very hot days here in London, quite a lot of mugginess and high pollen and I found myself wanting some relief from it all. My body felt it needed much nutrients and also, to cool down at the same time. Luckily, I came across this recipe from one of my mom's old Bon Appetit magazines from the 1980s!!

This soup used to be an opener at the Westin Kauai Resort Hotel in Hawaii and is such a delight! It instantly cools and lifts and leaves you with excited anticipation for what's next to come your way at the dining table!

So, I thought to share their recipe! 

Ingredients:

For 8 Servings:

6 cups peeled, cored and cubed pineapple (approx. 1 1/2 pineapples)
3 cups peeled, seeded and cubed papaya (about 2 papayas)
4 cups fresh orange juice





2 cups fruity white wine 'such as Johannisberg Riesling'
*I used Chardonnay
1/2 cup sugar
*I used just over a quarter instead
4 whole cloves
1/2 stick cinnamon
*I used one- you should still halve it though to get the best flavour out of it
1/2 bay leaf
*I used one and again, halved it

Cheese cloth
Soda water
Fresh mint leaves

And what to do!

  • Puree the papaya & the pineapple in a food processor and pour into a large saucepan.
  • Add the orange juice, wine, sugar and lemon juice. In the magazine it says to wrap the cloves, cinnamon and bay leaf in a cheesecloth and add that to the mixture. *I just chucked them in and didn't use a cheesecloth.
  • Bring the soup to boil, stirring constantly on boil for 5 minutes.
  • Strain the soup (and discard the spice cloth)* I didn't strain my soup as I didn't feel it really needed it as I like a bit of texture and actually it really still came out pretty smooth




*It's also noted to thin the soup to whatever your desired consistency would be with soda water, but my consistency felt just right so I didn't. I did however try it just to see how much of a difference it would make and I personally preferred it without the soda water.

  • Let the pot cool completely and then cover, if not already, and put in the fridge to chill until you are ready to serve. I left it over-night.
  • Ladle into bowls and garnish with mint (and miniature Vanda orchids, if you would like to serve exactly the way the Westin Kauai resort served it!) Just garnishing it with mint, makes such a difference to the appearance as well as the aroma of the dish

I have found much respite from the hot weather and also my allergies this summer, with this chilled, fruity, tropical soup. I love how not one ingredient overtakes and instead give each their moment to suddenly pop up and shine. I have enjoyed this island soup, not only as the opener for which it was intended, but also as a substantial starter, as a dessert and whenever I've felt a pick-me-up and obviously some cooling down! 

kupaianaho!

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