Cooked Fruit Salad Dressing Recipe

4 2 2
Cooked Fruit Salad Dressing Recipe
Cooked Fruit Salad Dressing Recipe photo by Taste of Home
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Cooked Fruit Salad Dressing Recipe

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4 2 2
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + chilling

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 or margarine

Directions

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

2 tablespoons: 65 calories, 0 fat (0 saturated fat), 14mg cholesterol, 6mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.

  • 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 or margarine
  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

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Reviews forCooked Fruit Salad Dressing

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CYNTN37043 User ID: 4982896 72212
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
LuvMyWesties User ID: 3215694 18637
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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