Tropical Fruit Soup

Soup de fruits des isles aux fleurs

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Rather expensive


  • 2 pink bananas
  • 300 g (10½ oz) fresh strawberries
  • 12 lychees
  • 2 ripe kiwis
  • 4 slices fresh pineapple
  • juice of 1 lemon
  • 20 g (¾ oz) butter
  • 1 tablespoon icing sugar
  • 80 g (3 oz) lump sugar
  • 300 ml (½ pint) whipping cream
  • ½ teaspoon orange-flower water


  1. Purée the bananas in the liquidiser or through the fine blade of the mouli-légumes. Mix this purée with juice of a lemon, 20 g (¾ oz) of melted butter, and a generous tablespoon of icing sugar. Keep the purée in a warm place so that the butter doesn’t congeal.
  2. Put fifteen ice-cubes and a little cold water in the large bowl. Put the second bowl on top and pour in the whipping cream. Whisk with a wire whisk, incorporating the maximum amount of air, until the cream is firm but light. Quickly but delicately fold in the banana purée with a spatula. As soon as it is thoroughly mixed stop folding or the cream may turn into butter. Put this mousse in the refrigerator to set.
  3. Dissolve 80 g (3 oz) of lump sugar in a small saucepan with 200 ml ( pint) of water, and bring it to the boil. Add a few drops of orange-flower water and set aside to cool. Purée the 300 g (10½ oz) of strawberries in the liquidiser or through the fine blade of the mouli-légumes. Transfer this purée to a bowl and mix with the syrup perfumed with orange-flower water, making a thinnish purée. Chill.
  4. Peel the lychees and the kiwis. Cut four slices of pineapple, removing the core.
  5. Take a fairly large deep dish and pour in the strawberry purée. Dip a large spoon into hot water and use it to shape 4 large oval quenelle-shapes from the pink banana mousse. Arrange them in a star on top of the strawberry purée. Put three lychees on top of each ‘quenelle’. Slice the kiwis into rounds and arrange them round the edge of the dish. Cut the slices of pineapple into lozenge shapes and stick them lightly into the ‘quenelles’. Serve well chilled.

Recommended wines

  • Sweet white wines: Sauternes, Barsac or Vouvray