Thickening For Fruit Salad Recipes

LIKE NO ONE ELSE'S FRUIT SALAD DRESSING

Steps:

• On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved.
• Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire.
• Store dressing, tightly covered, in the refrigerator for a week or so.

AUNT SHIRLEY'S "TROPIC-TANG" FRUIT SALAD

Steps:

• Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
• Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
• Cool mixture until ready to serve (juice will thicken.).
• Slice bananas (just before serving) and mix ingredients together.
• Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
• NOTE: Best when kept cool or served immediately.

THE BEST GLAZED FRUIT SALAD!

Steps:

• 1. Drain pineapple, reserve all juice.
• 2. In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don't get brown and yucky looking. Set aside.
• 3. In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.
• 4. Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won't last long!!

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.