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FRUIT CUP SOUP

3 Tbsp. quick cooking tapioca
2 Tbsp. sugar
dash of salt
2 1/2 c. water
1 (6 oz.) can frozen
concentrated orange juice
2 peaches, peeled and sliced
1 orange, peeled and sectioned
1 banana, peeled and sliced
1/2 c. strawberries or
raspberries
1/2 c. grapes
1 Tbsp. lemon juice

Stir tapioca, sugar and salt into 1 cup water in small
saucepan. Heat to a full rolling boil, stirring constantly.
Pour into medium-sized bowl. Stir in orange juice until melted
and remaining 1 1/2 cups water. Cool 15 minutes. Stir, cover
and chill. Stir in prepared fruits and lemon juice (soup will
be slightly thickened). Serve in cups or fruit bowls.

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