Tapioca Fruit Salad Recipe

Grandma Russell's Tapioca Fruit Salad Recipe This light and delectable recipe has been handed down through 5 generations. It is called a salad, but can be used as dessert also. After just one serving you can be addicted for life! Grandma Russell told me this was her grandmother Addie Barry Flagg's recipe originally. I remember having this salad at all our family holiday dinners.

1/2 cup tapioca 4 cups water 1 & 1/2 cups sugar (scant)	Juice of 2 small lemons 3/4 cup orange juice 1 sm can pinapple - crushed or tidbits 2 oranges - cut in small pieces 3 bananas - cut in small pieces

Preparation: Cook in large double boiler* pan 1/2 cup of tapioca in 4 cups of water, stirring constantly until it comes to a full rolling boil. Remove from heat add the 1 & 1/2 cups of sugar (scant). Stir until completely dissolved. Mixture will thicken as it cools. Let cool thoroughly then add the juice of 2 small lemons, 3/4 cup of orange juice, 2 oranges cut in small pieces, 1 small can of crushed or pineapple tidbits (including the juice), stir until mixed. Store the salad in the refrigerator and add the banana slices just before serving. The flavor is best if the salad is made the day before your holiday dinners. If salad thickens too much after refrigeration, you can add orange juice to thin to desired consistancy. *I've also had good luck cooking in a heavy saucepan over medium heat.