Sapodilla, Burdock & Carrot Lean Pork Soup

Why people make this soup

At a fruit stall I spotted something that looked a bit like a kiwi — the seller called it “ren shen guo,” but it was actually sapodilla (ren xin guo). Ripe, it is wonderfully sweet, somewhere between honeydew melon and a soft persimmon. Sapodilla is rich in vitamin C and trace minerals, and in food tradition it is paired with burdock, carrot, figs and almonds to make a soup people love for moistening the lungs, brightening the complexion and supporting graceful aging.

Method

1. Slice the lean pork and blanch it; peel and cut the sapodilla and carrot into chunks.
2. Put all ingredients into a pot with 2.4 L of water.
3. Simmer about 1.5 hours until reduced to 1.2 L. Eat the soup with the solids.

Nourilo’s Tips

Always press the sapodilla first — only use it when it gives and is fully ripe, or it will be sour, astringent and tooth-sticking. This soup also suits people with diabetes and high blood pressure. If sapodilla is hard to find, you can replace it with about 15 g of goji berries (gou qi zi), which are also associated with supporting healthy aging.