Orange Banana Tapioca Recipe

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Orange Banana Tapioca Recipe

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Tapioca lovers will enjoy the fruity twist that mandarin oranges and banana slices give this old-fashioned favorite. "For variety, use any type of juice concentrate instead of orange," suggests Penny Patras of Sargent, Nebraska.
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1-1/2 cups water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/4 cup quick-cooking tapioca
  • 3 tablespoons sugar
  • Dash salt
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium banana, sliced

Directions

In a large saucepan, combine the water, orange juice concentrate, tapioca, sugar and salt; mix well. Let stand for 15 minutes. Bring to a boil; cook and stir until thickened. Fold in the oranges. Pour into serving dishes. Cover and refrigerate for 1 hour or until set. Garnish with banana slices. Yield: 3 servings.
Originally published as Orange Banana Tapioca in Quick Cooking May/June 2002, p53

Nutritional Facts

1 each: 291 calories, 0 fat (0 saturated fat), 0 cholesterol, 57mg sodium, 74g carbohydrate (57g sugars, 2g fiber), 2g protein.

  • 1-1/2 cups water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/4 cup quick-cooking tapioca
  • 3 tablespoons sugar
  • Dash salt
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 medium banana, sliced
  1. In a large saucepan, combine the water, orange juice concentrate, tapioca, sugar and salt; mix well. Let stand for 15 minutes. Bring to a boil; cook and stir until thickened. Fold in the oranges. Pour into serving dishes. Cover and refrigerate for 1 hour or until set. Garnish with banana slices. Yield: 3 servings.
Originally published as Orange Banana Tapioca in Quick Cooking May/June 2002, p53

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