Summer Fruit Salad: Creamy Pineapple Dressing

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This Summer Fruit Salad with Pineapple Cream Cheese Dressing is another delicious recipe from the kitchen of my Grandma Mildred. I sure love my Grandma and am so grateful to have all these wonderful recipes handed down. The Pineapple Cream Cheese Dressing is like a custard and is great with any fruit! I made it the way she wrote it in her recipe book and it was a real hit with the family. I have also taken this Summer Fruit Salad to a party and was asked for the recipe right away. It is also a great recipe to prepare ahead of time.

This pineapple cream cheese dressing is so yummy! It does take a little bit of effort but I promise it is so worth it.

INGREDIENTS FOR PINEAPPLE CREAM CHEESE DRESSING:

• 1/3 cup sugar
• 4 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 cup pineapple juice
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 eggs, lightly beaten
• 8 oz. cream cheese, softened

Let’s whip it up:

Combine sugar, cornstarch, and salt in a small saucepan then stir in the juices and whisk until smooth. Bring the mixture to a boil and stir for 2 minutes until thickened, then remove from the heat.

Temper the eggs:

Add a small amount of the juice mixture to the beaten eggs, then return to the pan, stirring constantly. Continue to cook and stir until thickened, then remove it from the heat and cool slightly.

In a small mixing bowl, beat cream cheese until smooth.

Add juice mixture; mix well. Cover and refrigerate overnight. I dare you not to stick your finger in it for a taste!

INGREDIENTS FOR THE FRUIT SALAD:

• 2 cups fresh strawberries, sliced longwise
• 2 cups pineapple tidbits
• 1 1/2 cups seedless red or green grapes, halved
• 1 1/2 cups diced peaches or nectarines
• 1 cup blueberries or raspberries
• 1/4 cup sugar
• Leaf lettuce

In a large bowl, combine the fruit.

Sprinkle the sugar over the fruit, toss to coat, cover and refrigerate overnight. If you don’t have time to refrigerate overnight, it will be amazing fresh as well. It is nice to be able to prepare it ahead of time for a party and just pull it out of the fridge when ready to serve.

ALL ABOUT THAT PRESENTATION:

Grandma Mildred loves to make things beautiful! She lines a platter with lettuce to serve the Summer Fruit Salad with Pineapple Cream Cheese Dressing on the side in a pitcher. I lined my platter with romaine lettuce. Isn’t it pretty already?!

Top the lettuce with all of that beautiful fruit. I used a slotted spoon to scoop it onto the platter so it wouldn’t be too runny.

My Pineapple Cream Cheese Dressing was a little thick after sitting overnight, so I just whisked in a little orange juice to make it smooth.

I hope you give this recipe a try! It is a real crowd-pleaser, isn’t too difficult to make, and definitely brings the wow factor.

Summer Fruit Salad with Pineapple Cream Cheese Dressing

Huckleberry Life

Colorful fresh fruit topped with a creamy custard type pineapple cream cheese dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Salad, Side Dish

Cuisine American

Ingredients

  

• 1/3 cup sugar
• 4 tsp cornstarch
• 1/4 tsp salt
• 1 cup pineapple juice reserved from tidbits
• 1/4 cup orange juice
• 2 Tbsp lemon juice
• 2 eggs lightly beaten
• 1 8 oz pkg cream cheese softened

SALAD

• 2 cups fresh strawberries sliced longwise
• 2 cups pineapple tidbits juice reserved (one large can tidbits)
• 1 1/2 cups seedless grapes red or green
• 1 1/2 cups peaches or nectarines diced
• 1 cup fresh blueberries or raspberries
• 1/4 cup sugar
• leaf lettuce to line bowl or platter

Instructions

 

Pineapple Cream Cheese Dressing:

• In a small saucepan, combine the sugar, cornstarch, and salt.
• Stir in the juices until smooth.
• Bring to a boil and stir for 2 minutes until thickened.
• Remove from the heat.
• Stir a small amount into the eggs, return to the pan, stirring constantly.
• Cook and stir until thickened.
• Remove from the heat and cool, slightly.
• In a small mixing bowl, beat cream cheese until smooth.
• Add juice mixture; mix well.
• Cover and refrigerate overnight.

FRUIT SALAD:

• In a large bowl, combine the fruit, sprinkle with sugar, toss to coat and refrigerate overnight.
• Serve in a lettuce lined bowl or platter with the dressing on the side in a small pitcher.

Keyword Dressing, Fruit Salad

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A FEW OF GRANDMA MILDRED’S RECIPES YOU SHOULD CHECK OUT:

• Grandma Mildred’s Summer Pecan Pie
• Grandma Mildred’s Pea ‘N’ Peanut Salad
• Grandma Mildred’s Blueberry Salad