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Catholic Recipe: Fruit Salad Dressing


  • 1 Tablespoon flour
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup canned pineapple juice
  • juice of 1/2 lemon
  • juice of 1/2 large orange
  • 1/2 cup heavy cream
  • Details

  • Serves: 6-8
  • Prep Time: 1 hour
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This dressing accompanies the fruit salad.


Mix flour and sugar. Beat egg until light; add. Strain fruit juices; add. Cook over hot water, stirring until thick. Cool. Whip cream; fold in. Makes 6 to 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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