Fruit Soup collected by Toviah (Bryson) Cain

Fruit Soup

From Erin Walker

¾ cup sugar

2 ½ cups water

1 cup peach juice (or water)

3 Tbsp. tapioca (“minute brand” quick cooking)

6 oz. orange juice concentrate

2 cans mandarin oranges

1 large can sliced peaches, drained

2 cups strawberries, sliced

2 bananas, sliced

1 bag frozen raspberries, thawed

Bring sugar, 1 cup water, peach juice and tapioca to a boil. Continue boiling on

medium-high heat for about 10 minutes, stirring often. Some tapioca will be clear

and other granules will have a white center. Take off heat. Let it sit for 30

minutes (this is when the tapioca will become clear). Add orange juice and 1½

cup water. Chill overnight. Add mandarin oranges and peaches. Just before

serving add strawberries, bananas, and raspberries.