Thursday, August 20, 2009


When I was a kid, my mother, bless her heart, made (what she called) fruit salad on special occasions. Her idea of fruit salad was a can of drained fruit cocktail with a little Dream Whip stirred in; if it was a very special occasion, she added a banana. When I started cooking, a good fruit salad was one of the things I wanted to learn how to make.

The other day, Judy from Mennonite Girls Can Cook posted a simple little recipe for a fruit salad dressing that is exactly what I've been searching for (they have the greatest recipes over there). A cooked pineapple flavored whipped cream dressing that I just had to try.

1/4 cup pineapple juice
1/4 cup fresh lemon juice
2 eggs
1/4 cup sugar
1 cup whipping cream (+1/4 cup sugar - my tweak)

Beat the eggs until smooth, then stir in sugar and juices. Cook over medium heat until thickened (stirring constantly). Chill

Just before serving, whip the whipping cream until stiff peaks form and fold it into the chilled pineapple mixture. Fold the dressing into the salad or serve on the side.

NOTE: The recipe, as written, is ALMOST on the verge of tart (for our tastes), so I added 1/4 cup of sugar to the whipping cream before I whipped it. The additional sugar produces a dressing that is ALMOST verging on sweet (definitely not too sweet). Here is my suggestion: When the cooked part of the dressing has chilled, taste it...if you like it, don't add any extra sugar and just fold it directly into the whipped cream.

If you would like the final dressing to be a little sweeter, add the extra sugar to the whipping cream before you whip it, then fold the two together. Does that make sense?

NOTE: This pineapple whipped cream is super light, fluffy and creamy, it would be great on just about anything (I plan on using it on pound cake). I also have plans for substituting orange juice for the pineapple juice and making an orange flavored whipped cream. TONS of possibilities here!


girlichef said...

Your fruit salad sounds delicious! The Nut clusters look good, too...I think I'd love the nut lovers & cashew the best...perhaps sprinkled right over my fruit salad ;)

Mary said...

great and delicious this glass of fresh friut!

Leslie said...

I love a good fruit salad! So fresh and soooo summer-y

Susan @ SGCC said...

A perfect treat for the lazy days of summer! That dressing looks and sounds wonderful! We have a very large Mennonite community where I live and yes, they sure can cook!

♥Rosie♥ said...

Fruit salad I just adore and yours looks great!!

betty r said...

This is a wonderful dressing on fruit and I bet orange instead of pineapple would be delicious as well.

HoneyB said...

The fruit salad looks perfect for hot evenings like this one! I tried the granola clusters also and Grumpy and I had a little "discussion" on who could eat them. I decided to be nice and leave a bag for him at his chair and little Rudy Rut-on stole it and dragged it off somewhere. We STILL haven't found it!

Carrie said...

Yum, the ingredients make me think it's almost like a meringue! PS... I've called fruit cocktail "fruit salad" before too ;-) Mom's say anything to get their kids to eat fruit, lol

Katy ~ said...

Fruit salad is my favorite, and with such a yummy dressing as this one, well I'd eat it 3x a day, grins!

All the nut clusters sound delish. I love nuts in general and would not be able to select a favorite.

Monica H said...

yum to both the fruit salad and the nut clusters. I bet the clusters would be good ON the fruit salad, no?

Anonymous said...

I've made this recipe many times and lost it. I make it for holidays and special occasions. I use the microwave instead of the stovetop.
I mw the juice until boiling then stir in the sugar and eggs. Then microwave again until thick stirring after 1 minute. Quicker and less heat in the house with the same result!

SandyToes said...

Thank you for your Thousand Island dressing recipe. I love the dressing, but am almost always disappointed by restaurant and bottled versions. When we lived in SoCal I loved Light House for tasting so fresh and light, but could never pin it down. Now I know... it's the celery! Your recipe is perfect! At last I can get my fix again. Thank you, 1000 times thank you!