Kendra W. Raymond Recipe

Summertime or Anytime Fruit Salad

By Kendra W. Raymond KWRaymond


Recipe Rating:
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Kendra W.'s Story

This yummy and refreshing salad goes well with a breakfast or brunch. It is also a big hit at pot lucks! Most of the preparation is done the day before serving.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pineapple cream cheese dressing is simply wonderful! It's tasty on its own... and even better when coupled with the fresh fruit. A surefire crowd-pleaser!

Ingredients

PINEAPPLE CREAM CHEESE DRESSING
1/3 c
sugar
4 tsp
cornstarch
1/4 tsp
salt
1 c
pineapple juice
1/4 c
orange juice
2 Tbsp
lemon juice
2
eggs, lightly beaten
2 pkg
(3oz. each) cream cheese, softened
SALAD
2 c
fresh strawberries, sliced
2 c
pineapple tidbits
1 1/2 c
seedless green or red grapes, halved
1 1/2 c
peaches or nectarines, diced
1 c
fresh blueberries or raspberries
1/4 c
sugar
leaf lettuce, optional

Directions Step-By-Step

1
DAY BEFORE SERVING
2
In a small saucepan, combine the sugar, cornstarch, and salt. Stir in the juices until smooth.
3
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat.
4
Stir a small amount into the eggs; return all to the pan, stirring constantly.
5
Cook and stir until mixture reaches 160 degrees and is thickened. Remove from heat and cool slightly.
6
In a small mixing bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight.
7
In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight.
8
JUST BEFORE SERVING
9
Before serving, combine dressing and fruit and toss lightly. Can garnish bowl by lining it with lettuce.

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American


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51 Comments

user
Pam Estes pestes
Jul 25, 2013
This is so delicious. It's going in my "favorites" box,
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Robbin Pace Pianogirl
Jul 25, 2013
We enjoyed this a lot, I did notice that it had thickened a little too much when I went to combine with the fruit, easily fixed by adding a little pineapple juice. Next time I believe I will use Splenda in place of sugar and add just a bit more as we liked it a little sweeter.I also added flaked coconut !!
user
elida castillo lira82
Jul 24, 2013
Mmmm I love fruit salads can't wait to try this one!
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Rachel C rachvegi3
Jul 20, 2013
Some of them do use pasteurized but not all. I worked in a restaurant in Manhattan until about 2 years ago that used (shocking) fresh yolks. Some do but it's not absolutely essential.
user
marybeth lewis eyesoftexas
Jul 20, 2013
Once married to a chef I know they do use pasteurized eggs in those sauces.