Three-Fruit Salad
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!”
SERVINGS: 4
CATEGORY: Salads
METHOD: Other stovetop
TIME: 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.