This is wonderful as a side dish for a brunch or luncheon. It is terrific for a baby or bridal shower too. It is so yummy! Melanie shared this recipe with me years ago and I have made it many times since then. It is the epitome of chick food, and all girls love it!
submitted by Erin ~ Melanie’s recipe
¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)
6 oz orange juice concentrate
1 ½ c. water
2 cans mandarin oranges (with or without juice)
1 quart sliced peaches (with juice) – (or you can substitute 1 large can of peach slices, but do NOT add the heavy syrup – last time I used Lite peaches that had been bottled with pear juice and water, a much better option. Still, I opted to drain most of it out since the soup is sweet enough.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving (not pictured – I added them just before serving)
1 bag frozen raspberries, thawed (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color)
Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.
Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries.