Instructions: 1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, 1/2-3/4 hour.

2. While fruit is cooking, mix arrowroot and water. When mixture is completely dissolved add it to soup (around 10 minutes before soup is finished). Bring to a simmer for remaining 10 minutes. CHILL

NOTE: This is
may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those hot summer nights when nothing else would do. You can vary the fruits. I had forgotten about it until I had my memory jogged on one of the cruises Dad and I took.

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