Fruits soups...made with fresh or dried fruits...have been a part of the Mennonite cuisine for centuries. During the winter months...these soups were made with dried fruit. In the summer...they were made with fruits fresh from the orchard. We happened to have a long row of Italian prunes on our farm when I was a child...and so we often had
pluma moos made with fresh plums. This is still my favorite fruit soup...a nice cold bowl of
pluma moos on a hot day is most refreshing. The Italian prunes are about ready for the picking...here's a recipe you may want to try.
- 4 cups Italian prunes, pitted and quartered
- 8 cups water
- 1 cup sugar
- 1/3 cup corn starch
- 1 package cherry jello (4 serving size)
- Place prunes in large saucepan and cover with water. Cook until tender.
- Mix sugar and cornstarch...add enough cold water to make a smooth paste. Add to fruit gradually while stirring...allow it to come to a boil.
- Remove from heat and stir in cherry jello.
- Cool...then refrigerate.
- Serve cold.
