April 10, 2010 by Flora Dawn
I have a fruit salad recipe that my family loves. It is slightly sweetened so it works as a dessert, but we usually eat it as a side dish for breakfast or lunch. I originally got this recipe from my sister, but it contained flour, so I had to make some adjustments.
I love that this salad tastes great, yet is very simple; an older child who likes to cook can definitely make this with very little or no assistance. It can be made the day before, but I would add the bananas right before serving to prevent them from getting brown and mushy.
Creamy Fruit Salad
Don’t feel constrained by the fruits listed below. It is really the sauce that makes it special, so use whatever fruit you have on hand or prefer as long as you have 7-8 cups total.
- 1 (15 ounce) can pineapple chunks, drained -juice reserved
- 1/2 cup sugar
- 1 TB cornstarch
- 1 egg, beaten
- 3 bananas, sliced
- 2 (11 ounce) cans mandarin orange segments, drained
- 3 medium apples, chopped (peeling is optional)
- 1/2 pound seedless grapes, halved
- Place reserved pineapple juice in a small saucepan and add sugar, cornstarch and egg. Cook over low heat, stirring constantly until smooth and thickened. If the egg gets “scrambled” during this process, don’t worry, you can just pour the hot sauce through a kitchen strainer and all will be well. Allow sauce to cool.
- In a large bowl, combine all the fruit and pour cooled sauce over; toss gently, making sure to evenly coat the fruit. Chill before serving.