Swedish Fruit Soup (Fruktsoppa) is a nourishing and comforting combination of simmered mixed dried fruit, warm spices such as cinnamon and a splash of fruit juice. It is often served cold, especially in the summer months, but it can also be served warm or at room temperature.
Swedish Fruit Soup makes for a delicious and unique first course, dessert or breakfast dish, especially with a dollop of whipped cream or yogurt on top. Fortunately, fruktsoppa comes together in a snap and can be made entirely ahead of time.
Ready to make Swedish Fruit Soup at home? Let's get cooking!
Why This Recipe Works
- This recipe for Swedish fruit soup calls for a mix of dried fruits and golden raisins which makes it an excellent dish for winter when fresh fruit is hard to come by.
- Fruktsoppa is better when it is made ahead of time so that it has time to chill and allow the flavors to blend.
- While fruit soup is indeed sweet and satisfying, it is also a wholesome and nourishing as it is chock full of fiber and nutrients thanks to all of the dried fruit.
- One pound of mixed dried fruit creates the base of this recipe. I purchase mine as a mix, but you can also create your own mix of dried prunes, apricots, apples, peaches and/or instead.
- Simple granulated sugar sweetens the soup.
- Cinnamon sticks provide the cozy warm spice notes here. You could also add cardamom and/or nutmeg if you like.
- Minute tapioca acts as a thickener in this recipe giving the soup a pleasant consistency.
- A pinch of salt balances out the sweetness and rounds out the flavors.
- Finally, grape juice finishes the soup with a fruity sweetness. I used white grape juice here but dark grape juice works just as well.
How to Make This Recipe
- Start by cutting your dried fruit into bite sized pieces. Transfer the fruit to a large pot or dutch oven along with the raisins, 2 quarts of water and 2 cinnamon sticks. Bring the mixture to a boil and reduce to simmer. Continue simmering, uncovered, until the fruit is tender, about 45 minutes.
- Add the sugar, 2 cups of water and tapioca. Bring the mixture back to a boil and continue to cook for 3- 5 minutes, stirring frequently.
- Remove from the heat and add the fruit juice. Cool to room temperature, cover and transfer to the refrigerator to chill completely.
- Be sure to keep the soup at a rolling boil for at least 3 minutes once you add the sugar and tapioca. This ensures that the sugar has a chance to dissolve and that the tapioca is fully cooked.
Fruktsoppa is best stored in a tightly sealed container in the refrigerator for up to 5 days.
Yes! In fact, Swedish Fruit Soup is actually better when it is made ahead of time and has a chance to chill completely and for all of the flavors to really blend together. See the FAQ above for instructions on storing Fruktsoppa.
Switch up the types or amounts of dried fruit. Try other warm spices in addition to the cinnamon such as nutmeg, star anise or cardamom.
Looking for more delicious soup recipes? Give these a try:
Swedish Fruit Soup (Fruktsoppa)
- 1 pound dried mixed fruit either from a bag of mixed dried fruit or your own combination
- 1 cup golden raisins
- 2 quarts cold water + 2 cups water divided
- pinch of salt
- 2 cinnamon sticks
- 1 ½ cups granulated sugar
- ⅓ cup minute tapioca
- 1 cup white grape juice (white or dark is fine)
- Cut the dried fruit into bite size pieces. Bring the dried fruit, raisins, 2 quarts water, salt and cinnamon sticks to a boil for high heat. Reduce to a simmer and cook, uncovered, until the mixture is thick and the fruit is tender, about 45 minutes. Add the sugar, 2 cups water and tapioca. Bring the mixture back to a boil and let it cook for 3-5 minutes, stirring frequently, until the soup thickens.
- Remove from the heat and add the grape juice. Chill and serve.
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