Prize winning fruit salad recipe
Prize-Winning Fruit Salad recipe
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Recipe intro
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
- 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)
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.Share this content!
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