A delightful and refreshing fruit salad that tastes like summer. Thick and sweet, the glaze has citrus undertones. Lemon adds a touch of tanginess and balances out the sweetness. It is a wonderful base for a fruit salad using your favorite fruit. We added strawberries, but any melon, berry, or seasonal fruit can be included. I found this recipe in a 1950s magazine. I tweaked it by adding orange marmalade, but you can use whatever preserves you like!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Fruit Desserts Yield: 6 Servings
Ingredients :
- 1 can(s) pineapple, chunks, reserve all the juice (20 oz)
- 2-3 - bananas
- 2 cup(s) red seedless grapes
- 1/2 pint(s) blueberries
- 1 jar(s) maraschino cherries, drained (6 oz)
- - any other fruit you would like to add
- 4 tablespoon(s) sugar
- 4 teaspoon(s) corn starch
- 4 teaspoon(s) orange marmalade or apricot preserves
- 2 teaspoon(s) lemon juice
Intructions :
- Drain pineapple and reserve all juice. In a small saucepan, combine the sugar, corn starch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened
- Remove from heat. Add the marmalade or preserves and the lemon juice. Set aside to cool
- In a medium bowl, combine all your fruit
- I always squirt some lemon juice over my bananas before adding them so they don't get brown and yucky looking
- Once the glaze is cool, pour the glaze over your fruit and toss gently to coat. Keep it in the fridge. It won't last long!
Rated 5/5 based on 85 Reviews
Keyword : fruit salad-American-Fruit Desserts-Stove Top