"I like to top seasonal fruit with this smooth citrusy dressing," notes Frances Poste of Wall, South Dakota. "It makes a cool colorful salad for breakfast, lunch or picnics in the summer."
- 3 tablespoons all-purpose flour
- 2 cans (6 ounces each) pineapple juice
- 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1/2 to 1 cup sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- Assorted fresh fruit
- In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week. Yield: 2 cups.
Originally published as Fruit Salad Dressing in Quick Cooking March/April 2000, p12
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