Strawberry Fluff

A dssert recipe found in “A Cook’s Tour with Minute Tapioca”
published by Minute Tapioca Co in 1929

Strawberry Fluff

Tapioca (/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.

1 cup sugar
1 quart fresh strawberries, hulled
3 tablespoons Minute Tapioca
1/8 teaspoon salt

1 egg white, stiffly beaten


Add 3/4 cup sugar to 1/2 quart strawberries. Let stand 15 minutes. Crush. Measure juice and pulp into upper part of double boiler. Add enough water to make 2 1/2 cups liquid; then add Minute Tapioca and salt. Cook 15 minutes, or until tapioca is clear, stirring frequently. Cool. Cut remainder of berries in halves, reserving enough choice ones for garnish. Sprinkle with remaining cup sugar. When tapioca mixture is cool, fold in egg white and halved berries. Garnish with whipped cream and whole berries.

Serves 6.