1 c. dried apricots
4 c. water
1/2 c. honey
1 c. crushed pineapple with juice
3 tbsp. Minute tapioca
1 (12 oz.) can apricot nectar OR
1 1/2 c. apricot juice
1 (12 oz.) can peach nectar OR
1 1/2 c. light colored fruit juice
2 tbsp. lemon juice
2 bananas
1/2 c. light cream or whipped cream

Wash dried apricots thoroughly in warm water. Cut each apricot half in 4 or 5 pieces with kitchen scissors or a sharp knife. Add water and soak for at least an hour. Cook in same water until tender. Add honey. Drain, add enough water to make the juice to make 3 cups. Return juice to saucepan; bring to a boil and sprinkle in tapioca. Cook over low heat until tapioca is clear. Remove from heat. Add the cooked apricot pieces, crushed pineapple with the juice, canned apricot nectar and other juices. Mix and chill thoroughly. After dishing up, add the sliced bananas. Serves 6.

This may be served as an appetizer, as a main dish soup or as a dessert. Dabs of whipped cream or a tablespoon or two of thin cream may be added. Golden Fruit Soup may also be served hot. It is best made from dried apricots, but fresh or canned ones may be used.