Fruit Soup

Recipe Ingredients

1/2 cup	118ml	Minute tapioca
1 cup	237ml	Water
4 cups	948ml	Fruit juice*
4 cups	948ml	Fresh, canned or dried fruit
2 tablespoons	30ml	Honey
1/8 teaspoon	0.6ml	Salt
1 teaspoon	5ml	Banana sliced (medium)
		Vanilla or almond extract to taste

Recipe Instructions

* apricot, pineapple, pear, white grape Cook tapioca in water and juice until it begins to thicken.

Add remaining ingredients, except banana.

If using dried fruit, simmer until soft, Other fruits will be cooked enough when they come to a boil.

Serve hot or chilled with banana sliced on top.

Delicious served alone or over cornbread or whole-wheat toast.

Source:
Janis Alling, Possum Kingdom Lake Cookbook

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