Prize winning fruit salad recipe

Prize-Winning Fruit Salad recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the prize-winning fruit salad recipe, a delightful and refreshing dish that is sure to please any palate. Bursting with vibrant colors and flavors, this recipe combines an array of fresh fruits to create a harmonious blend of sweet and tangy tastes. Whether you're hosting a summer gathering or simply looking for a healthy snack, this fruit salad is a guaranteed crowd-pleaser. Its simplicity and versatility make it a go-to recipe for all occasions. Get ready to indulge in this mouthwatering creation that will leave you craving for more!

Keywords: prize-winning, fruit salad, refreshing, vibrant, versatile

Prize winning fruit salad recipe details

Prize winning fruit salad recipe, recipe Rating: 4.6
Number of votes:111

Ingredients – Salad

Fruit, in quantities to suit your needs (the sauce is enough for a large bowl of fruit)*>

Ingredients – Dressing

1 Tablespoon butter

Juice of 2 lemons

3 Tablespoons cornstarch

1 cup sugar

1-1/4 cups water

3 egg yolks

Cream

pineapple chunks (canned)>banana slices>grapes>peaches or nectarines

orange sections>apple chunks>fresh strawberries (sliced)>canned fruit cocktail (optional)

Instructions:

We won a 1972 newspaper contest with this, but it was a “winner” long before — passed from Gloria’s grandmother.

Prepare fruit and place in bowl. Heat butter, lemon juice, cornstarch, sugar, water, and egg yolks in double boiler until thick. (Cook dressing carefully if using a saucepan as it will scorch easily.) Cool. Dilute with cream to desired consistency. Pour dressing over prepared fruit in bowl, stir gently, and serve.

Serves: 12 or more. Great as a starter course or as an after-breakfast “dessert” when served in footed sherbet dishes.