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Summer Fruit Salad

Total Time

Prep: 25 min. + chilling


8 servings

Updated: Oct. 23, 2022
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


  • 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


  1. 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 cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.
  2. 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.

Nutrition Facts

1 each: 230 calories, 5g fat (3g saturated fat), 65mg cholesterol, 123mg sodium, 45g carbohydrate (39g sugars, 3g fiber), 4g protein.

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