This old-fashioned fruit salad dressing starts with a cooked custard-like base of eggs, flour, sugar, and pineapple juice. Once cooled, sour cream is folded in to create a smooth, tangy-sweet dressing that pairs especially well with apples, walnuts, celery, and mixed fresh fruits.
This old-fashioned fruit salad dressing starts with a cooked custard-like base of eggs, flour, sugar, and pineapple juice. Once cooled, sour cream is folded in to create a smooth, tangy-sweet dressing that pairs especially well with apples, walnuts, celery, and mixed fresh fruits.
Ingredients
2 Eggs, lightly beaten
1tablespoon Flour
2/3cup Sugar
1cup Pineapple juice
1cup Sour cream
Directions
1
Combine the beaten eggs, flour, and sugar.
2
Add the pineapple juice and mix well.
3
Cook in a double boiler, stirring constantly, until thickened.
4
Cool completely.
5
When ready to serve, fold 1 cup of sour cream into the cooled fruit base.
Note
The cooked fruit base may be stored in a glass container in the refrigerator for up to 2 weeks.
Serve over chopped apple salad with walnuts and chopped celery, or over mixed fresh fruit.
Keywords:
fruit salad dressing, pineapple juice, sour cream, fruit, apple salad
