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2 cans pears in light syrup
Drain fruit, save juices. Sprinkle tapioca over juice and bring to a boil. Simmer for 5 minutes.
Add frozen orange juice and then the rest of the fruits. Chill.
This is a great recipe to take to summer gatherings. I also used calcium-fortified orange juice.
This recipes is flexible, amounts can vary, any fruits (except pineapple) can be used.
Poster's Notes:
For the larger quantify I would use a half of box of tapioca. All of the proportions are up to your taste. For those who cannot have tapioca, my mom made fruit soup with a packaged vanilla pudding as the base.
The original recipe had some sugar and salt, but we don't feel it is needed.
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
2 cans peaches in light syrup
1 can mandarin orange slices
1 can frozen orange juice (undiluted)
1 bag frozen strawberries
1 bag frozen blueberries
2 whole sliced bananas
2 tablespoons minute tapioca (if whole tapioca is used, soak it overnight in water; I use this with a lot more tapioca. I double the fruit too.)
This is a favorite of my family. We reenact the Revolutionary War and often bring this to events. It is always a big hit. No matter how much I make, it is gone. The one thing we always include is the blueberries and bananas. This calls for the regular size cans, but I sometimes use the institutional sizes. When my kids were little (and gullible) we used whole tapioca and called it fish eyes.