I love new ways to serve fruit and keep food exciting for my family. This recipe is simple and very delicious. You can use whatever fresh fruit you like or is in season. It also works great with canned fruit, or a combination of both. The creamy glaze is so good I could eat it by the spoonful. Pour it all on just before serving and toss to glaze the fruit, or dish out the fruit and spoon the creamy dressing over individual servings. So many options, all delicious!
Fruit Salad with Creamy Dressing
Serves 6
1 (15 oz.) can mandarin oranges or pineapple chunks, drained (reserving the fruit juice)
2 teaspoons cornstarch
2 tablespoons honey
1/4 cup plain or vanilla Greek yogurt
4 cups fresh or canned fruit (in addition to the canned fruit above)
Drain the canned fruit juice into a glass measuring cup. You need about 3/4 cup fruit juice. If you don't have quite enough, add another fruit juice or water. In a small saucepan, whisk together the fruit juice, cornstarch, and honey. Bring to a boil over medium heat, whisking constantly. Cook for 2-3 minutes until thickened. Pour the glaze into a bowl to cool. Once cooled, stir in the yogurt until smooth. Refrigerate until chilled. In a large bowl, toss together all 5 cups of fruit. Before serving, pour the dressing over the top and stir to combine. You can also dish out individual servings and spoon some dressing over each.
Step-by-step tutorial:
Gather your ingredients. You will need a can of fruit in fruit juice, an additional 4 cups of fruit of your choice (fresh or canned), cornstarch, honey, and plain or vanilla Greek yogurt. I've made this with so many combinations of fruit. I usually use fresh fruit I have on hand, and then supplement with canned fruit.
Drain out the fruit juice from the can into a glass measuring cup. You want 3/4 cup juice. If you don't have enough, you can add another juice (orange or apple), or just add a little water. I always have enough with a 15 oz. can though. Reserve the fruit.
In a small saucepan, combine the fruit juice, cornstarch, and honey. Whisk over medium heat until it comes to a low boil, then whisk and cook for a few minutes until thickened.
Remove from the heat and pour into a bowl to cool. Once cooled, add the yogurt and stir until smooth. Refrigerate until chilled and ready to serve.
It makes such a beautiful creamy dressing, so delicious I could eat it by the spoonful.
Prepare your fruit. You want about 5 cups of fruit total including the canned fruit. This time I used fresh strawberries, a pear, canned mandarin oranges, and canned pineapple.
It's fun to try different combinations with whatever fruits are in season. No matter what fruit you choose, I always think mixed fruit is so pretty.
When serving, toss all the fruit together, then pour the dressing over and toss to coat. I will do this if I'm sure we will eat it all right then.
Otherwise, you can dish out individual fruit bowls and let the family spoon their own dressing on. This is fun because you can put more on if you like! This allows you to save the fruit and dressing and serve again if you don't eat it all. It's so delicious and gives fruit just a little bit of WOW!
Recipe Source: Recipe adapted from Mel's Kitchen Cafe