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