Marak Perot Kar (Cold Fresh Fruit Soup) Recipe

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Marak Perot Kar (Cold Fresh Fruit Soup) Ingredients

1 medium cantaloupe
1 qt strawberries, fresh
1/2 lb grapes, green
4 medium apples, cored & quartered
3/4 cup lemon juice, fresh
1/2 cup sugar
6 cup water
1 1/2 cup orange juice, fresh

A Recipe for
Marak Perot Kar (Cold Fresh Fruit Soup)

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This is a recipe for Marak Perot Kar (Cold Fresh Fruit Soup) from the recipe cookbook of Recipes-to-go (Fruit)

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Marak Perot Kar (Cold Fresh Fruit Soup)

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Marak Perot Kar (Cold Fresh Fruit Soup) 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, 1/2 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 1/4 cup of
lemon juice and the orange juice into the soup and refrigerate for at
least 2 hours, or until thoroughly chilled.

Serves: 12

Marak Perot Kar (Cold Fresh Fruit Soup) Recipe brought to you by Recipes To-Go

Marak Perot Kar (Cold Fresh Fruit Soup) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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