Title: Gina Bogin's Mother's Fruit Soup (Corr)
Categories: None
Yield: 1 Servings

2 cn (29 oz) PEARS IN LITE SYRUP
2 cn (29 oz) PEACHES IN LITE
-SYRUP
1 cn (15 oz) OF MANDARIN ORANGE
-SLICES
1 cn (16oz) OF FROZEN ORANGE
-JUICE (UNDILUTED)
1 pk (1Pound) OF FROZEN
-STRAWBERRIES
1 pk (1Pound) OF FROZEN
-BLUEBERRIES
1 SLICED BANANAS; up to 2
2 tb (adjustable) OF MINUTE
-TAPIOCA

The beauty of this recipe is that all items are flexible. Fruit except for
pineapple can be substituted. (I don't know why, but have never tried to
use pineapple) Amounts can vary to taste. Even the Tapioca can be adjusted
to thicker or thiner liquids.

The size cans that I usually use are as follows:

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.

THE ORIGINAL RECIPE CALLED FOR ADDED SUGAR AND SALT, WE DIDN'T FEEL THIS
WAS NECESSARY.

THIS IS A GREAT RECIPE TO TAKE TO GATHERINGS. I ALSO USED CALCIUM FORTIFIED
ORANGE JUICE.

(My kids prefer whole tapioca. This must be soaked overnight.)
Posted to JEWISH-FOOD digest by Cyndesawye on May 20,
1998