Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

  • Serves: 6



  1. Wash strawberries, reserving 6 for garnish.
  2. Hull remaining berries.
  3. Puree strawberries in blender or food processor container.
  4. Add orange juice, tapioca and cinnamon; process for 10 seconds.
  5. Pour strawberry mixture into a 3-quart glass casserole dish.
  6. Microwave on high for 5 to 6 minutes or until tapioca is transparent.
  7. Stir in buttermilk, sugar, lemon juice, and lemon rind.
  8. Cover and chill 3 hours or overnight.
  9. When ready to serve, ladle soup into melon halves.
  10. Garnish with yogurt and reserved strawberries.

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