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The Colorful Plate
Desserts

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Fruit Soup

 Submitted by: Gwen McIntosh
Cancer Information Service
Source: My mother, Hilda Peterson
8 cups water 2 cups sugar
1 cup large tapioca 1 15-ounce can pineapple chunks
1 cup raisins 1 15-ounce can peaches
2 cups cherries (pie) 1 15-ounce can apricots
1 cup prunes 1/2 lemon, sliced or 2 Tablespoons vinegar
3 or 4 cloves 1/2 orange, sliced
1 stick cinnamon bark 1/2 package red gelatin
  1. Soak tapioca in 4 cups water for 2 hours, then cook until clear, stirring often to keep from sticking.
  2. Add the rest of the water, raisins, cherries, prunes and spices. Simmer 45 minutes.
  3. Add canned fruits including juice. Add orange and lemon slices. Simmer 20 minutes.
  4. Add red gelatin and stir well.

Serves: 16 Nutrition Facts

Calories: 237 Saturated Fat: 0.1 gm
Carbohydrate: 62 gm Fiber: 3 gm
Cholesterol: 0 mg Protein: 2 gm
Fat: 0.6 gm Sodium: 12 mg

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