The Morning-After Orange Fruit Soup

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As I confessed in my memoir, Insatiable: Tales from a life of Delicious Excess, dinner and dancing were my drugs of choice…that’s why I am able to remember the Seventies so vividly.  My hangovers were mostly fatigue from burning the candle at both ends.  I don’t remember where I got the recipe for this refreshing and delicious fruit soup – always soothing after a wild night or a welcome waker-upper at my brunches for friends. If I stole it from you, please forgive me.

orange fruit soup


11⁄2 cups water

2 tbsp. quick-cooking tapioca

1 tbsp. sugar

Pinch of salt

1⁄2 cup frozen concentrated orange juice

2 cups fruit (see below)

Mix the instant tapioca into water in a small saucepan. Cook over medium heat, stirring constantly, until it comes to a full boil. Remove from heat. Add sugar, salt, and orange juice concentrate. Stir to blend. Let cool for 15 minutes, then stir again. Cover and chill for at least 3 hours.

Just before serving, fold in fruit. In winter, you can use orange sections with the membrane cut away, sliced bananas, half grapes (seeded), frozen and thawed peach slices, and the best berries you can find. In summer, you can choose a mix of sweet and tart summer fruit—plums, peaches, nectarines, and, most especially, berries. Don’t forget the banana.

Serve in chilled bowls or balloon goblets.

Serves 4.

Click here for my Recipe Archive.



  • In her role as restaurant critic of New York Magazine (1968 to January 2002) Detroit-born Gael Greene helped change the way New Yorkers (and many Americans) think about food. A scholarly anthropologist could trace the evolution of New York restaurants on a timeline that would reflect her passions and taste over 30 years from Le Pavillon to nouvelle cuisine to couturier pizzas, pastas and hot fudge sundaes, to more healthful eating. But not to foams and herb sorbet; she loathes them. As co-founder with James Beard and a continuing force behind Citymeals-on-Wheels as board chair, Ms. Greene has made a significant impact on the city of New York. For her work with Citymeals, Greene has received numerous awards and was honored as the Humanitarian of the Year (l992) by the James Beard Foundation. She is the winner of the International Association of Cooking Professionals magazine writing award, 2000, and a Silver Spoon from Food Arts magazine. Ms. Greene's memoir, "Insatiable, Tales from a Life of Delicious Excess"( )was published April 2006. Earlier non-fiction books include "Delicious Sex, A Gourmet Guide for Women and the Men Who Want to Love Them Better" and "BITE: A New York Restaurant Strategy." Her two novels, "Blue skies, No Candy" and "Doctor Love" were New York Times best sellers. Visit her website at:

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