Marak perot kar (cold fresh fruit soup)

12 servings

Ingredients

Quantity Ingredient
1 medium Cantaloupe
1 quart Strawberries, fresh
½ pounds Grapes, green
4 mediums Apples; firm, cooking, cut
;into quarters, peeled,
;cored and coarsely chopped
¾ cup Lemon juice, fresh
½ cup Sugar
6 cups Water
1½ cup Orange juice, fresh
Sour cream; optional

Directions

Cut the cantaloupe in half. Remove the seeds and stringy fibers, scoop out the pulp with a large spoon and chop it coarsely/ Wash the strawberries and grapes under cold running water, picking out and discarding any fruits that are badly bruised. Remove and discard the stems.

Combine the cantaloupe, strawberries, grapes, apples, ½ cup of the lemon juice, the sugar and water in a 4 to 6 quart enameled or stainless steel saucepan. Bring to a boil over high heat, reduce the heat to low and simmer uncovered for 15 minutes.

Puree the soup through a food mill, or pour the entire contents of the pan into a large fine sieve set over a deep bowl and force the ingredients through with the back of a spoon, pressing down hard on the fruits before discarding any remaining pulp.

Stir the remaining ¼ cup of lemon juice and the orange juice into the soup and refrigerate for at least 2 hours, or until thoroughly chilled. Serve in individual soup plates, garnished, if you like with sour cream.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-08-95 (1627)

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