4 c. pineapple juice
1/2 c. chopped pitted prunes
6 tbsp. tapioca
1/2 c. blueberries
1 1/2 c. canned apricots,
2 bananas, sliced
sliced or 1/3 c. dried
1 c. water (if using dried apricots)
1 1/2 c. canned peaches, sliced
SOAK tapioca in pineapple juice 10–15 minutes. COOK on medium heat stirring frequently.
ADD cut, canned and dry fruit, omitting berries and bananas. If using dried apricots, add 1 c. water at this point. COOK in covered saucepan 1/2 hour. REMOVE from heat. ADD blueberries. Let stand 5–10 minutes. Just before serving, ADD 2 sliced bananas and 1 c. more water, STIRRING carefully. SERVE hot or cold. YIELDS: 9 c.
VARIATION: Use 2 c. orange and 2 c. pineapple juices.