Pair this soup with a green salad for a light lunch or serve as dessert with dinner. Pineapple, bananas, mango, and litchis team up in a cinnamon-, rum-, and ginger-flavored broth. Banana peppers add just the right amount of zing.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine pineapple juice, sugar, rum, banana pepper, ginger, and stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove ginger and stick cinnamon; discard. Cool slightly. Stir in pineapple chunks. Chill, covered, for 2 to 24 hours.

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Instructions Checklist
  • Remove from refrigerator; add mango, banana, and litchis. To serve, ladle soup into eight bowls. Garnish with coconut shards. Makes 8 appetizer servings.

*To Toast Coconut Shards:

Arrange shards on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown.

Nutrition Facts

147 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 2 mg sodium. 37 g carbohydrates; 2 g fiber; 1 g protein;

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