This recipe is modified from one of John and Mary McDougall’s cookbooks. Whenever I make it, a portion goes to a dear friend who is a fan.
6 tablespoons instant tapioca
2 cups pineapple juice
2 cups orange juice
3 tablespoons lemon juice
2 11 oz cans of mandarin oranges, drained
1 20 oz can crushed pineapple, drained
Combine instant tapioca, pineapple juice and orange juice in saucepan. Cook and stir over medium heat until mixture comes to a boil. It will begin to thicken. Remove from heat. Add lemon juice, cool stirring occasionally. Add fruit and chill until firm.
Here’s what a serving looks like: