Did you remember there is a big sale at the store right now? Well..there is. And it is awesome. Come on in for some great deals!

This time of year is full of family get-togethers, which always means good food. This is one of my absolute favorite recipes. Total chick food, but my husband loves it too! I love it because yummy fruit can be hard to come by in the winter time. Because this recipe uses mostly canned or frozen fruit it is easy to make during this time of year. And it tastes amazing. Promise.

Fruit Soup

¾ c. sugar (I have used as little as 1/4 cup without noticing a difference!)
1 c. water
1 c. peach juice (or another cup of water)
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 – (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving (you can leave these out if you can’t find them/they are too expensive)
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I use the tri-berry mix from Costco which includes raspberries, blueberries and blackberries.)

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 (ideally – I have chilled it for 5 hours or so and it has been fine).

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.