A refreshing summer soup from Israel, Marak Perot Car (mah-rahk pear-ott kahr) may be served as a first course or as dessert. Either way it is absolutely delicious.
2 medium-sized apples, cored and coarsely chopped
2 medium-sized firm pears, cored and coarsely chopped
2 large oranges, peeled and coarsely chopped
4 oz. cherries, halved and stoned
4 oz. black grapes, halved and seeded
2 small cantaloup, peeled, seeded and coarsely chopped
4 oz. castor sugar
2 teaspoon finely grated orange rind
1 ½ pints water
8 fl. oz. orange juice
2 teaspoon ground coriander
2 egg whites
½ teaspoon grated nutmeg
Place the apples, pears, oranges, cherries, grapes, melon, sugar, orange rind and water in a large saucepan. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to low and simmer the mixture, stirring occa- sionally, for 15 to 20 minutes, or until the fruit is tender.
Remove the pan from the heat and allow to cool. Strain the mixture into a large serving bowl, pressing down on the fruit with the back of a wooden spoon to extract all the juices. Discard the pulp remaining in the strainer.
Stir the orange juice and coriander into the soup and mix well to blend. Place the soup in the refrigerator and chill for 1 ½ hours.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the soup mixture. Sprinkle over the nutmeg and serve at once.