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This soup is an adaption of the French chef par excellence, Roger Vergé ‘s Soup de Melon et De Papayes au Jasmin from his book Cooking with Fruits. My dear friend lent me this book to browse – I was totally fascinated at how wonderfully he was able to make a mélange of recipes with fruits.
This is a fantastic soup for all especially I believe my friends from South India who wear jasmines in their hair. The heady, intoxicating fragrance of the flower! I never thought that this could be used in cooking! Believe you me when I say that it infused the most exquisite bouquet to the soup and I felt in 7th heaven at having reproduced, albeit with some changes, this soup delicacy and wowed my family with it… please enjoy the pictures and the recipe and it is one you can certainly try in the south given the abundance of papayas and jasmines and pineapples too.
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| Picture from the book |
6 servings
Preparation 20 minutes
No cooking required
Ingredients
Zest of 1 lemon
Juice of 2 limes
½ Pineapple
1 medium sized papaya
¾ cup sweet wine such as Sauternes
(I subbed dark cherry juice)
1/3cup sugar
1 pinch of salt
36 very white jasmine flowers (you can sub this with few drops of orange blossom water when you are ready to serve)
6 sprigs of fresh mint
White pepper, finely ground (I used black)
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Preparation
Grate the lemon for the zest
Peel, deseed and cube papayas
Peel and dice pineapple
Juice the limes
Measure ¾ cup of cherry juice (you can sub with pomegranate or other easier available juices or use sweet wine if you prefer)
Add all the above in a blender with the sugar and the pinch of salt
Pour into a wide bowl and add the jasmines and gently stir them in
Chill for about 2 hours
Strain the soup before serving
Garnish each soup bowl with 2 jasmines and a sprig of mint
Enjoy (:
NOTE: The Jasmine I garnished the soup with was for decorative purposes and perhaps not meant to be eaten :)
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