“The orange dressing on this salad complements the fresh fruit flavors beautifully,” says Karen Bourne, a TOH field editor from Magrath, Alberta. “It’s perfect for a spring or summer brunch.”
- 2 cups orange juice
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 cups cubed honeydew
- 3 medium firm bananas, sliced
- 2 cups green grapes
- 2 cups halved fresh strawberries
- In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours.
- Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat. Yield: 10 servings.
Originally published as Glazed Fruit Medley in Taste of Home April/May 2006
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