Fruit Soup

Attributed to Adalaine Sather, Stjernen Lodge #7, Astoria, OR

  • 1/2 cup Sago or pearl tapioca*
  • 2 quarts boiling water
  • 1 cup prunes, chopped (no pits)
  • 1/2 cup raisins
  • 1 cup diced apples
  • 1 cup fruit juice
  • sugar (to taste)
  • 1/2 orange, diced
  • 1/2 lemon, diced
Fruit soup
  1. Boil water. Add Sago (or pearl tapioca) to water and mix while you prepare prunes, raisins, and apples. Add these fruits and the juice to boiling water mixture. Stir well and lower heat as it thickens. Sweeten to taste and cook 45 minutes, stirring constantly [to avoid lumpiness].
  2. [Prepare orange and lemon dices for garnishing. Set aside until ready to serve.]
  3. [Serve hot, in soup bowls or cups. Garnish with orange and lemon.]
  1. * Pearl Sago (the form you would use) or Pearl Tapioca are virtually the same, but they come from different sources. They both are thickening agents and starches. Sago comes from the Sago Palm, while Tapioca products come from cassava plant. Sago is more difficult to find. Pearl tapioca is found in most baking sections of supermarkets near the instant tapioca. Make sure you purchase the pearl tapioca!
  2. This is a super easy fruit soup recipe and tastes delicious with the garnishes adding extra flavor and color! Depending on portion sizes, it will yield about 8 or more servings. Great cold too, but most prefer it hot.