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Fruit Salad Dressing

 Fruit Salad Dressing
"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."
16 ServingsPrep: 10 min. + chilling

Ingredients

  • 3 tablespoons King Arthur Unbleached 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

Directions

  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 18 g carbohydrate, trace fiber, trace protein.