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Breakfast Fruit Soup

4 tbsp. quick cooking tapioca
2 tbsp. sugar
Dash of salt
2 1/2 c. water
6 oz. can frozen orange juice
1 banana, sliced
1 orange, peeled and sectioned
1/2 c. sliced strawberries
1 tbsp. lemon juice


In saucepan, combine tapioca, sugar, salt and 1 cup of water. Let stand for 5 minutes. Bring to a boil, stirring occasionally. Cook until clear. Pour into a bowl. Stir in orange juice concentrate and remaining water. Cool 15 minutes, then stir, cover and chill. When soup is slightly thickened, stir in fruit and lemon juice. Serve in cups or dessert bowls.


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