Fresh fruit salad is a summertime favorite...and the recipe for this cooked pineapple dressing has been a standard at our home for decades. It is from the Mennonite Treasury of Recipes...and can be stirred into the fruit salad or served separately as a topping for the fruit.

Use fresh fruit of your choice...strawberries, pineapple, grapes, blueberries or peaches.
Pineapple dressing:
- 1/4 cup pineapple juice
- 1/4 cup lemon juice
- 2 eggs
- 1/4 cup sugar
- 1 cup whipped cream
Method:
- Beat eggs....add sugar, pineapple and lemon juice.
- Cook in saucepan over medium heat...stirring constantly...until thickened. Chill.
- Whip cream...and fold into mixture just before serving.
Enjoy!

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