My mother handed this recipe down to me, and it has never failed to receive raves from my guests, especially the men. They enjoy it so much that they always put huge servings on their salads, so I rarely have leftovers!
Featured In: 30 Recipes to Make with Fresh Raspberries
- 1 can (20 ounces) pineapple chunks
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup orange juice
- 3 tablespoons lemon juice
- 1 egg, beaten
- 1/2 teaspoon butter
- Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit. Yield: about 2 cups.
Originally published as Cooked Fruit Salad Dressing in Reminisce Extra December 1993, p49
Reviews for Cooked Fruit Salad Dressing
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Reviewed Nov. 26, 2014
"This is a delicious dressing for a variety of fruit. It is simple to prepare, and the orange and lemon offset the sweetness perfectly."
Reviewed Mar. 8, 2011
"I found this very tasty and think it would also work well when serving fresh strawberries and angel food cake!"