Fruit Salad Dressing

Name: Fruit Salad Dressing
Prep time: 10 min
Total time: 10 min
Yield: 2 cups.
Ingredients: 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

"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."

Ingredients

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

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.

Nutrition Facts

2 tablespoons: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 0 protein.

Originally published as Fruit Salad Dressing in Quick Cooking March/April 2000

Reviews

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Average Rating:

MarineMom_texas

Apr 21, 2015

I made this dressing tonight and declare it a winner. We loved it. Because we are limiting our sugar intake, I did substitute Splenda for sugar but only 1/2 cup. It was delicious mixed with a bowl of fresh fruit. I highly recommend this recipe as a Volunteer Field Editor.
lorellewoodard

Jun 14, 2012

Very Good