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Summer Fruit Salad

 Summer Fruit Salad
A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question. —James Korzenowski, Fennville, Michigan
8 ServingsPrep: 25 min. + chilling


  • 1/3 cup sugar
  • 4 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup pineapple juice
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 eggs, lightly beaten
  • 2 packages (3 ounces each) cream cheese, softened
  • SALAD:
  • 2 cups sliced fresh strawberries
  • 2 cups pineapple tidbits
  • 1-1/2 cups seedless green or red grapes, halved
  • 1-1/2 cups diced peaches or nectarines
  • 1 cup fresh blueberries or raspberries
  • 1/4 cup sugar
  • Leaf lettuce


  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in
  • the juices until smooth. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat. Stir a small
  • amount into the eggs; return all to the pan, stirring constantly.
  • Cook and stir until mixture reaches 160° and is thickened.
  • Remove from the heat; cool slightly. In a small bowl, beat cream

2 of 2

Summer Fruit Salad (continued)

Directions (continued)

  • cheese until smooth. Add juice mixture; mix well. Cover and
  • refrigerate overnight.
  • In a large bowl, combine the fruit. Sprinkle with sugar; toss to
  • coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl
  • with the dressing. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 230 calories, 5 g fat (3 g saturated fat), 65 mg cholesterol, 123 mg sodium, 45 g carbohydrate, 3 g fiber, 4 g protein.