Publisher Photo
Publisher Photo
Folks who like tapioca will enjoy this fruity variation from Louise Martin of Denver, Pennsylvania. Convenient canned peaches and mandarin oranges give refreshing flavor to this economical dessert, which costs 36 cents per serving.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + cooling

Ingredients

  • 4 cups water
  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 can (29 ounces) sliced peaches, drained and diced
  • 1 can (11 ounces) mandarin oranges, drained

Directions

In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes.
Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Fruity Tapioca in Quick Cooking September/October 1999, p59

  • 4 cups water
  • 1 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 can (29 ounces) sliced peaches, drained and diced
  • 1 can (11 ounces) mandarin oranges, drained
  1. In a large saucepan, combine the water, sugar and tapioca; let stand for 5 minutes. Bring to a full rolling boil. Remove from the heat; stir in orange juice concentrate. Cool for 20 minutes.
  2. Stir in the peaches and oranges. Transfer to a serving bowl. Cover and refrigerate until serving. Yield: 10 servings.
Originally published as Fruity Tapioca in Quick Cooking September/October 1999, p59

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darci jo User ID: 4643739 50378
Reviewed Mar. 20, 2013

"I was excited to try this recipe b/c i love all the elements...unfortunately, even after following the recipe carefully, 8 hours later, i had a big bowl of fruit soup. The tapioca did NOT set up and wasn't even really visible. It had a good flavor, but was hard to eat b/c the juices were so thin. :("

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