Pineapple Soup With Melon

Time 20 minutes
Yields Serves 6
Pineapple Soup With Melon

Peel the pineapple and remove the hard core. Cut 1 whole slice of pineapple, about 1/4 inch thick. Slice it into 1/2-inch pieces and set them aside for garnish. Cut the rest of the pineapple into chunks and puree them in a blender. You should have about 2 cups. Put the puree through a strainer and discard the solids. Add sugar and rum to the blender and mix until the sugar is dissolved.


Using a melon-baller, scoop out most of the flesh of the honeydew and cantaloupe into little balls. Set aside.


Pour 1/3 cup of the fruit soup into each of 6 chilled glass dessert bowls. Add the pineapple, melon balls and blueberries to the bowls. Garnish with mint and serve immediately.

All the fruit must be well chilled before making the soup. The pureed soup will separate if you let it sit too long, so serve it right away.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.