Wash the dried fruits and drain. Add enough of the 2 quarts of water to cover. Reserve the balance. Let stand overnight.
In the mornig add the tapioca (or red sago), cinnamon and the remainder of the water. Bring slowly to the boiling point, cover with a lid, reduce the heat and simmer very slowly for 2 hours.
Add sugar, lemon rind and salt. Simmer a few minutes more. Chill.
Serve cold, topped with dabs of whippped cream and slivers of almonds.