Gina bogin's mother's fruit soup (corr)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (29 oz) PEARS IN LITE SYRUP |
| 2 | cans | (29 oz) PEACHES IN LITE SYRUP |
| 1 | can | (15 oz) OF MANDARIN ORANGE SLICES |
| 1 | can | (16oz) OF FROZEN ORANGE JUICE (UNDILUTED) |
| 1 | pack | (1Pound) OF FROZEN STRAWBERRIES |
| 1 | pack | (1Pound) OF FROZEN BLUEBERRIES |
| 1 | SLICED BANANAS; up to 2 | |
| 2 | tablespoons | (adjustable) OF MINUTE TAPIOCA |
Directions
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 <Cyndesawye@...> on May 20, 1998
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