Ingredients

The following ingredients have 4 Servings
  • 1 whole egg fruit (pit and skin removed)
  • 1 tbsp sugar or sugar alternative (optional (our egg fruit was so sweet we did not add sugar))
  • 1/3 cup non-dairy or dairy of choice
  • star fruit, lemon zest, raspberries, pomegranate seeds, passion fruit, goji berries, etc. (garnish - optional)

Instruction

  • Cut the egg fruit in half. Remove the pit. Scrap the flesh of the fruit into a bowl or your food processor or mash with a potato masher or fork until it resembles small crumbs.
  • Place non-dairy or dairy of choice into the egg fruit mixture and sugar or sugar alternative if desired and mix until smooth. Our yellow sapote was naturally sweet and we did not add any sugar at all. Start out with a teaspoon and add more to taste, if desired. We used a fork to mix but you could also put in in the food processor for a smoother texture. The amount of non-dairy or dairy of choice depends on how large your egg fruit is and what texture you prefer. We used only about 1/3 cup non-dairy soy milk for a thicker dessert soup. If you like your dessert soup thinner, add more dairy or non-dairy of choice. On the other hand, if you like your sweet desserts more like a pudding texture like us, add less.
  • You can serve your Egg Fruit dessert soup at room temperature, cold or warm. If you like it warm, place the egg fruit mixture in a medium sauce pan and heat on medium heat for just about 5 minutes.
  • Place the dessert soup into bowls. Garnish with star fruit, lemon zest, raspberries, pomegranate seeds, passion fruit, goji berries, etc. and Enjoy! (A bright slightly sour fruit pairs really well with this naturally sweet tropical dessert.)
  • This dessert is best served the day prepared. However, it can be stored in the refrigerator in a sealed container for up to 3 days or frozen up to 3 months.