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Fruit Salad Dressing Recipe

Fruit Salad Dressing Recipe

"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."
TOTAL TIME: Prep: 10 min. + chilling YIELD:16 servings


  • 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


  • 1. 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

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

Reviews for Fruit Salad Dressing

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Reviewed 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."

Reviewed Jun. 14, 2012

"Very Good"

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