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Fruit Topping recipe

This fruit topping is perfect with poundcake, as the recipe says, and just imagine it over vanilla orfruit-flavored ice cream.

Recipe: Fruit Topping

1 (11-ounce) can Mandarin orange sections,drained, juice reserved
2 (14.5-ounce). cans sliced peaches in light syrup, drained,juice reserved
3 tablespoons tapioca
1/2 cup granulated sugar
1/8 teaspoon salt
1 (6-ounce) container frozen orange juice concentrate, thawed
1 10-oz. package frozen sliced strawberries, thawed
2 bananas, peeled and sliced

  • Spoon mandarin sections and peach slicesinto a bowl; reserve. Combine enough water with the reservedmandarin orange and peach syrups to measure 2½ cups; setaside.
  • Measure 1 cup of diluted fruit syrups;combine with tapioca, sugar and salt in a medium, heavy saucepan.Let stand for 5 minutes, then cook over medium heat until thickened,stirring constantly. Add the remaining 1 1/2 cups diluted fruitsyrups. Set aside.
  • Combine reserved mandarin-peach mixturewith orange juice concentrate and strawberries. Stir in tapiocamixture; refrigerate until served. Just before serving, add slicedbananas.

    Makes 16 servings.

    Cooking Tip: Try adding a cinnamon stickto the cooked syrup or served sprinkled with a bit of gratedorange or lemon peel.

    How to Prepare Fruit Toppings for Pancakes : Pancake Recipes

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  • Comments

    1 Comment


    Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.

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