What You Need:
1 (20 oz.) can pineapple chunks, reserve juice
1/3 C sugar
1 T cornstarch
1 T lemon juice
1/8 t salt
2 eggs
1 ripe banana, sliced
1 C seedless green grapes, halved
1 (11 oz) can mandarin oranges, drained
1 (10 oz.) jar red maraschino cherries, drained
1 C miniature marshmallows
How to Make It:
Place the reserved pineapple juice into a small saucepan.
Whisk in the sugar, cornstarch, lemon juice and salt until smooth.
Place the pan over medium heat and bring to a steady boil.
Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Place the eggs in a separate bowl and beat slightly with a fork.
Pour 2 T of the hot dressing mixture and stir quickly to combine.
Pour the egg mixture into the remaining dressing mixture.
Place the pan back on the stove over low heat and bring to a gentle boil.
Stirring continuously cook the mixture for 2 minutes.
Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.
In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries and marshmallows.
Drizzle the cooled dressing into the fruit and toss to combine.
Serving Size: 8
This refreshing fruit medley is easy to make and a hit at many Christmas dinners. Serve it over torn lettuce and sprinkle a few chopped pecans over the top for an added treat.
