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Bring 4 cups of water to a boil, then turn heat to medium-low and cook the chopped dry fruit and raisins for 15-20 minutes until well done.
Meanwhile, cook the tapioca in the microwave by placing it in a bowl with enough water to cover it. Microwave for 20-25 minutes or until tapioca looks transparent, stirring every few minutes.
Add the cooked tapioca to the fruit mixture, stir until combined.
Add sugar and milk to the mixture, bring to a boil while stirring constantly.
Remove the moos from heat, cover, and allow to cool.
Scoop the cold fruit soup into jars and store in the fridge. Yield: 2 quarts.