GOLDEN FRUIT SOUP

I.  Blend in blender:

2 quarts canned apricots

II. Pour the apricot puree into a large (6 quart) kettle and add:
3/4 cup uncooked pearl tapioca
Juice from: 1 quart canned pears and 1 quart of canned peaches.

III.  Cook on low-medium heat until tapioca is clear, stirring often to avoid scorching. 

IV.  Remove from heat and add:
the drained and chopped pears and peaches.
1  20 oz. can chunk pineapple
3-4 sliced bananas.

V.  Serve hot or cold.

FRUIT SOUP

Combine in a large cook pot:

          5-6 cups grape juice or 1 can of 100% concentrated grape juice diluted per can directions

           1/2 cup pearl tapioca

Cook until tapioca is clear, stirring frequently so it doesn't stick.

Remove from heat.

Add desired fruit.

Example:

2 - 28 oz cans fruit in light juice; 1 pears & 1 peach or approximately

1+1/2 cup each of fresh peaches and pears, diced

Approximately 1 cup each: frozen blue berries, strawberries and/or sweet cherries

Chill and serve over granola, rice pudding, corn flakes, etc.

May be stored in refrigerator 3-5 days in a glass container.

Variation:

          Follow the same steps using orange juice or pineapple juice instead of grape juice and then use all golden fruits such as pineapple, mandarin oranges, peaches and apricots.

          Dried fruits may also be used but more water would then need to be added to make up for the liquid needed to re-hydrate them. Dried fruits make a very sweet fruit soup.