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Huckleberry Life

Summer Fruit Salad with Pineapple Cream Cheese Dressing

Colorful fresh fruit topped with a creamy custard type pineapple cream cheese dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

Pineapple Cream Cheese Dressing:
  1. In a small saucepan, combine the sugar, cornstarch, and salt.
  2. Stir in the juices until smooth.
  3. Bring to a boil and stir for 2 minutes until thickened.
  4. Remove from the heat.
  5. Stir a small amount into the eggs, return to the pan, stirring constantly.
  6. Cook and stir until thickened.
  7. Remove from the heat and cool, slightly.
  8. In a small mixing bowl, beat cream cheese until smooth.
  9. Add juice mixture; mix well.
  10. Cover and refrigerate overnight.
FRUIT SALAD:
  1. In a large bowl, combine the fruit, sprinkle with sugar, toss to coat and refrigerate overnight.
  2. Serve in a lettuce lined bowl or platter with the dressing on the side in a small pitcher.