I am not a food scientist. I wish I could explain how the combinations of ingredients for this Fruit Salad Dressing actually enhance the flavor of the fruit it will be poured on, but I can’t. All I know is that it does. Magically, this dressing melds the flavors of a fruit together so that instead of having a bite of say… pineapple or strawberry from a bowl of fruit, you are actually enjoying a bite of pineapple and strawberry from a fruit SALAD. Are you pickin’ up what I’m layin’ down?
To some the difference may be negligible but in my book the difference between a bowl of fruit and a fruit salad is the addition of a dressing. When my friend brought a fruit salad tossed with this dressing to a Memorial Day BBQ last year (or was it the year before-I'm getting old) the difference was evident by the empty fruit bowl that remained.
So if you are looking to add a little OOMPH to the simple dish you will be bringing to your next BBQ, a fruit salad with this dressing should fill that bill quite nicely.
Fruit Salad Dressing
5 teaspoons all-purpose flour
6 oz of pineapple juice (reserve juice from a 20 oz can of pineapple chunks)
¼ cup sugar
1/3 cup orange juice
3 Tbsp honey
2 Tbsp lemon juice
Assorted fresh fruit (See notes)
- In a saucepan, combine the first six ingredients. Bring to a boil; cook and stir until thickened and bubbly (2-5 minutes). Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.
Notes: The dressing will easily cover a fruit salad made from 5 lbs of assorted fruit. I used a cantaloupe, strawberries, grapes, a handful of blueberries and the pineapple reserved from the 20 oz can from which I used the pineapple juice.
Source: Adapted from allrecipes.com