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Three-Fruit Salad Recipe

Photo by: Taste of Home

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“My grandma used to make her pretty Three-Fruit Salad for summer picnics, and I really liked it,” field editor Sue Gronholz writes from Beaver Dam, Wisconsin. “It’s a rather unusual combination, but it’s delicious!”

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4 Servings
Prep: 10 min. Cook: 15 min. + cooling

Ingredients

1 can (20 ounces) pineapple chunks
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt
2 eggs, lightly beaten
1 to 2 small ripe bananas, sliced
1 cup halved seedless red grapes
1 cup miniature marshmallows
6 cups torn lettuce

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the sugar, cornstarch, lemon juice, salt and reserved juice until smooth. Bring to a boil over medium heat, stirring until sugar is dissolved.
Remove from the heat. Stir a small amount of hot juice mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Transfer to a small bowl; cool.
Just before serving, in a bowl, combine the bananas, grapes, marshmallows, pineapple and cooled dressing. Serve over lettuce. Yield: 4 servings.

Nutrition Facts: 1 serving (1-1/2 cups) equals 297 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 121 mg sodium, 66 g carbohydrate, 3 g fiber, 5 g protein.

Three-Fruit Salad published in Taste of Home August/September 2006, p58

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