This refreshing dip is the perfect complement to fresh summer fruit. Folks just can't seem to get enough of it...the bowl is always scraped clean! —Tiffany Anderson-Taylor, Gulfport, Florida
- 1 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 cup orange juice
- 1/2 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon grated orange peel
- 1/2 teaspoon grated lemon peel
- Assorted fresh fruit
- In a small saucepan, combine the sugar, cornstarch and salt; stir in the orange juice, water, lemon juice and orange and lemon peel until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate until chilled. Serve with fruit. Yield: 2 cups.
Originally published as Orange Fruit Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p210
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