ORANGE FRUIT SOUP
(from Young County 4H)

2 tbsp. tapioca (minute)
1 1/2 cups water
2 tbsp. sugar
Dash of salt
6-ounce can frozen orange juice concentrate
11-ounce can mandarin oranges with juice
1 medium banana, sliced
2 kiwi fruits, sliced
1 cup sliced strawberries

Combine tapioca and water in a microwave safe dish or a medium sauce pan. Let stand 15 minutes. Cook on high power in the microwave 6 minutes, stirring every 2 minutes; or bring to a boil on top of range and boil 5 minutes or until clear. Add sugar, salt, and orange juice concentrate to the tapioca mixture. Stir to blend. Cool for 15 minutes and stir. Add mandarin oranges with juice, cover and chill. Fold the sliced fresh fruit into the orange tapioca mixture. Serve chilled.
Yield: 6 to 8 1/2 cup servings.
Note: Other fruits can be used in the dish when in season.