Instructions: Peel, seed and chop the mangoes and papayas. Husk the cape gooseberries and leave them whole. Place the fruit in a saucepan, cover with pineapple juice, add the spices and honey, and simmer until the fruit is tender.

Discard the cinnamon stick. Puree the mixture in a blender until very smooth. Strain, if desired. Return the soup to the saucepan and bring to a simmer. If necessary, thicken by adding cornstarch mixture a little at a time to the simmering soup, stirring constantly until desired consistency is reached.

Adjust the flavor with lemon juice. Chill thoroughly. Just before serving, garnish each portion with a dollop of sour cream and a sprinkling of toasted macadamia nuts.

This recipe yields 4 to 6 servings.

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