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Three-Fruit Salad

Three-Fruit Salad
“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!”
4 ServingsPrep: 10 min. Cook: 15 min. + cooling

Ingredients

  • 1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice
  • 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.
© Taste of Home 2013

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Three-Fruit Salad (continued)

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.
© Taste of Home 2013