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

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

1. Spoon mandarin sections and peach slices into a bowl; reserve. Combine enough water with the reserved mandarin orange and peach syrups to measure 2½ cups; set aside.
2. 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 fruit syrups. Set aside.
3. Combine reserved mandarin-peach mixture with orange juice concentrate and strawberries. Stir in tapioca mixture; refrigerate until served. Just before serving, add sliced bananas.

Makes 16 servings.

Cooking Tip: Try adding a cinnamon stick to the cooked syrup or served sprinkled with a bit of grated orange or lemon peel.