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Super Summer Fruit Salad

  • 1/3 c. Sugar
  • 4 tsp. Cornstarch
  • 1/4 tsp. Salt
  • 1 c. Pineapple Juice
  • 1/4 c. Orange Juice
  • 2 T. Lemon Juice
  • 2 Eggs – lightly beaten
  • 6 oz. Cream Cheese – softened
  • 2 c. Strawberries – fresh
  • 2 c. Honeydew – fresh
  • 1 1/2 c. Cantaloupe – fresh
  • 1 c. Blueberries – fresh
  • 1 1/2 c. Peaches – fresh
  • 1/4 c. Sugar
  • Leaf Lettuce

In a small saucepan, combine the sugar, cornstarch, and salt. Stir in the lemon and pineapple juices until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs and then return all to the saucepan while stirring. Cook and stir until the mixture reaches 160 degrees F and is thick. Remove from the heat. Cool slightly. In a small mixing bowl, beat the cream cheese until smooth. Add juice mixture and mix well. Refrigerate overnight. In a large bowl, combine the fruit, sprinkle with sugar, toss to coat, cover and refrigerate overnight. Serve in a lettuce lined bowl or cut out watermelon. Serve with the pineapple cream dressing.

Serves 8

Debra Martin, Conestoga

First Place – Melons
2006 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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