Jewish Cookbook > Appetizers > Gael Greene's Orange Fruite Soup

Spring clean your mind, body and spirit this month with lectures, classes, tours and tastings at our 92YTribeca Daytime™ program.

Designed for baby boomers and those with free time during the day, the Daytime™ program runs the gamut from cuisine to careers to quiet conversations. Pick up a new hobby or rediscover an old one. Take a cooking class, read a literary classic or learn how to knit. Talk to a career coach or join a support group. Learn a language, visit an art gallery or explore a celebrated museum. "Wine-d" down the weekend with an inspiring lecture and a glass of wine. Tour a gourmet chocolate shop and have a picnic in the park. Above all, satisfy your hunger for life and learning.

The "Insatiable" Gael Greene, a frequent guest at 92Y, is a senior restaurant critic at New York magazine, author of the delectable memoir Insatiable: Tales from a Life of Delicious Excess and co-founder of Citymeals-on-Wheels®.

 
  • 1 1⁄2 cups water
  • 2 tbsp. quick-cooking tapioca
  • 1 tbsp. sugar
  • Pinch of salt
  • 1⁄2 cup frozen concentrated orange juice
  • 2 cups fruit (see below)

Mix the tapioca into water in a small saucepan. Cook over medium heat, stirring constantly, until it comes to a full boil. Remove from heat. Add sugar, salt and orange juice concentrate. Stir to blend. Let cool for 15 minutes, then stir again. Cover and chill for at least 3 hours. Just before serving, fold in fruit. In winter, you can use orange sections with the membrane cut away, sliced bananas, half grapes (seeded), frozen and thawed peach slices and the best berries you can find. In summer, choose a mix of sweet and tart summer fruit—plums, peaches, nectarines and especially berries. Don't forget the banana. Serve in chilled bowls or balloon goblets.

Serves 4.