Cooked Fruit Salad Dressing Recipe
Cooked Fruit Salad Dressing Recipe photo by Taste of Home

Cooked Fruit Salad Dressing Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

Ingredients

  • 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

Nutritional Facts

1 serving (2 tablespoons) equals 65 calories, trace fat (trace saturated fat), 14 mg cholesterol, 6 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. 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

Nutritional Facts

1 serving (2 tablespoons) equals 65 calories, trace fat (trace saturated fat), 14 mg cholesterol, 6 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Reviews for Cooked Fruit Salad Dressing

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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4 Star
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MY REVIEW
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."

MY REVIEW
Reviewed Mar. 8, 2011

"I found this very tasty and think it would also work well when serving fresh strawberries and angel food cake!"

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