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Cooked Fruit Salad Dressing

"My mother handed this recipe down to me, and it has never failed to receive raves from my guests, especially the men. They enjoy it so much that they always put huge servings on their salads, so I rarely have leftovers!"
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Ingredients

15 m servings
Original recipe yields 16 servings

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Directions

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  • Prep

  • Ready In

  1. Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit.

Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

My family loved this dressing. Made enough for two salads. I used the canned chunk pineapple, along with a drained can of mandarin oranges, some sliced grapes, sliced strawberries and some hon...

Most helpful critical review

This was good but not memorable. Despite my constant stirring, the egg cooked into chunks that I had to strain out. I would have liked this better if it had been thicker, because it didn't sti...

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My family loved this dressing. Made enough for two salads. I used the canned chunk pineapple, along with a drained can of mandarin oranges, some sliced grapes, sliced strawberries and some hon...

I just spent ages looking through my mom's old cookbooks for this recipe-without success. It's exactly like I remembered it. I beat the egg with a little of the juice before adding it to the p...

This dressing is wonderful! The ingredients sounded a little odd to me, but I made it exactly as written and it is a keeper! Was enough to dress two big fruit salads.

This was good but not memorable. Despite my constant stirring, the egg cooked into chunks that I had to strain out. I would have liked this better if it had been thicker, because it didn't sti...

Really, really nice. Has a nice citrus-ey flavor, and very easy. I used a 1/4 cup of pineapple juice instead of the juice from the can because I used fresh pineapple.

Caroline, thanks so much for sharing this delightful recipe! Once, at least 20 years ago, I had this at a Ladies Bible Study luncheon. I had never had it before or since. It's wonderful. I w...

this is better than store bought fruit with syrup,because it has that little bit of tang to it.

this goes great using any type of fruit or fruit juice!

Yummy! Especially great with Mandrin oranges, pineapple, bananas, and apples.