Fruit soup is a classic Swedish dish, particularly the "winter" version when made around Christmas. Whether you are Swedish or just wanting to expand your repertoire of international recipes you might want to give it a try. Here's my recipe, the result of some tweaking of other recipes I've tried over the years. I made a batch just yesterday.
Swedish Fruit Soup
1 1/2 c. dried apricots (California are best)
1 1/2 c. dried apples
1 1/2 c. dried prunes (bite-size if you can find them)
1 c. dried cherries
2 sticks cinnamon
7 T. quick-cooking tapioca
1 1/4 to 1 1/2 c. sugar (to taste)
2 T. currants
1/3 c. golden raisins
Cut each of the apricots, apples, and prunes into thirds. (Using a scissors works well.) Place the apricots, apples, prunes, and cherries in cold water in a large pan. Let dried fruit soak in water for about 30 minutes. Add the cinnamon, tapioca, and sugar. Bring to a boil. Reduce heat and cover the pan. Simmer for about 15 minutes, stirring often with a wooden spoon to prevent sticking to the pan. Add the raisins and currants. Simmer for about 10 minutes more. Let cool. Refrigerate overnight. Serve cold or slightly warmed.