The Cookbook


Monday, August 16, 2010


Creamy Fruit Salad

1-15 oz. can pineapple chunks, drained (reserve juice)

½ C. sugar

2 T. flour

1 egg, beaten

3 bananas, sliced

2 – 11 oz. cans mandarin orange segments, drained, save juice

3 medium apples, chopped (unpeeled)

½ lb. red seedless grapes, halved

  • Place reserved pineapple juice in a small saucepan; add sugar, flour and beaten eggs.
  • Cook over low heat, stirring constantly until smooth and thickened.
  • Allow to cool.
  • In a large bowl, combine pineapple chunks, bananas, orange segments, apples and grapes.
  • Pour cooled dressing over fruit mixture; toss gently, making sure everything is well coated. (my dressing was a little think, so I added in some of the mandarin orange juice)
  • Chill before serving.

Lynn’s Kitchen Adventures

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