Fruit Soup

I served this for a brunch after a temple session. It was really good and easy. I would substitute fresh peaches for the canned peaches though or just leave the peaches out. I also added fresh blueberries along with the rest of the other fresh fruit although I still used the canned Mandarin oranges. It was really refreshing and went well with the other breads and the "special" eggs I served. Make sure you have bowls to serve it in though because it really is similar to soup!

3/4 cup sugar
2 cups water
3 T. tapioca (minute brand quick cooking tapioca)

6 oz. orange juice concentrate
1 1/2 cups water

2 cans mandarin oranges-drained
1 quart sliced peaches in lite syrup or two or three fresh peaches peeled and sliced into bite sized pieces
2 cups fresh strawberries, sliced just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm ( or an equivalent amount of fresh) or other berry mix like the tri-berry mix from costco

Bring sugar, 2 cups water 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 clear.)
Add 6 oz Orange juice concentrate and 1 1/2 cups water. Chill overnight.

Add mandarin oranges and peaches if using canned. If using fresh peaches, add all fresh or slightly thawed frozen fruit just before serving.
Enjoy!!!