Fruid Salad Dressing
By: Apron Appeal
Published: Tuesday, May 24, 2011 - 10:40am

Ingredients




5 teaspoons all-purpose flour
6 ounces of pineapple juice (reserve juice from a 20 oz can of pineapple chunks)
1/4 cup sugar
 cup orange juice
3 tablespoons honey
2 tablespoons lemon juice
Assorted fresh fruit (See notes)

Preparation

1 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. 2 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.

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SOURCE: Adapted from allrecipes.com