Mix tapioca, salt and fruit juice in a small saucepan.
Let it stand for 5 minutes.
Cook on medium heat stirring constantly until mixture comes to a full boil.
Remove from heat (The pudding thickens as it cools).
Cool 20 minutes, and stir.
Top with corn flakes and fresh fruit for a yummy, healthy snack.
You can have this warm or chilled-- I like it chilled!
Combine equal portions of chilled fruit juice and club soda or mineral water or for a sweeter taste ginger ale.
Pour over crushed ice.
Fill whatever size cup you want with ice.
Fill the cup the rest of the way with the Fruit Juice. I find, since we had a large harvest of Pomegranates this year, this recipe works well with natural Pomegranate juice. But you can use any fruit juice.
Pour the ice-juice mixture into your blender container.
Peel and break the banana into the same blender container.
If using sweetener, and it to the blender container before processing.
Process until as smooth as you like.
ll the cut fruit. Set aside.
Boil fruit juice and sugar in
the vanilla extract, and lemon juice until smooth. In a separate
1/2 cups passion fruit juice to a boil. In a
cup passion fruit juice, 2 tbsp lemon juice and 1/4 cup
50\u00b0F. Bring the passion fruit juice and 1/4 cup of
Combine orange juice, wine, sugar and lemon juice.
Mix and let set.
Place cut up fruits in bowl.
Pour juice mixture over fruit and toss lightly.
Cover and chill slightly before serving.
Drain cans of fruit (peaches, pears, fruit cocktail, etc.); reserve liquid.
You may have to add some orange juice concentrate or pineapple juice to have 4 cups fruit juice.
Use this to cook the boxes of pudding instead of milk.
Pour over fruit and toss. Chill and serve.
Makes for a crowd.
Half recipe for smaller portion.
Use what fruits are in season or your favorite.
Make ice cubes with orange and/or pineapple juice (or juice of choice).
Two-hours before serving, combine remaining ingredients in a punch bowl. Taste and adjust flavors to your liking. This isn't a science. Refrigerate for two hours to allow flavors to develop.
To serve, leave it in the bowl or pour into glass pitchers.
Add frozen cubes before serving.
Ladle/pour into tall glasses and be sure to ladle some of the wine-swollen fruit into the glass.
r equivalent amount of ice, fruit juice, and then liquor. Definitely use
Boil for 5 minutes a syrup of sugar, water, cinnamon, lemon and cloves.
Strain syrup and add fruit juice.
Heat red wine but do not boil.
Combine syrup and wine and keep hot in top of double boiler.
This is a faster version of the Fruit and Wine appetizer.
Mix the passion fruit pulp and juice, lime juice and a pinch of sugar. Pour in the mineral water and pour into a glass. Sprinkle with nutmeg and decorate with lemon balm.
Cream butter and sugar; add lemon extract and wine or fruit juice.
Combine flour and soda.
Coat fruit and pecans with flour mixture; add butter and sugar mixture.
Add six egg whites, which have been stiffly beaten.
Bake at 300\u00b0 for about 1 1/2 hours. Makes 3 loaf pans.
Mix one part wine with two parts seltzer and add a splash of fruit juice (such as orange or pineapple).
Has 8 calories per ounce.
Layer half of the fruit in a 13x9 glass baking dish, top with half of the macaroons, half of the almonds, 1/2 of the brown sugar and dot with 1/2 of the butter. Repeat the layers and top with the sherry and 1/4 cup fruit juice.
Bake at 325* for 40 minutes.
Pour the liqueur into the bottom of each glass, add the coconut water and a tablespoon of ice for each glass. Top up with the passion fruit juice and the grapefruit juice. Serve with the physalis and fresh grapefuit slices as decoration.
Mix fruit, nuts, molasses and fruit juice.
Cream butter and sugar.
Beat in eggs one at a time.
Add fruits, then dry ingredients.
Bake in slow oven (300\u00b0) with a pan of water on floor of oven.
I use a tube pan for baking and test for doneness after about 1 hour.
This recipe has become a tradition for the past 40 years.