Serving Size : 6
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans (20 oz. ea.) crushed -- pineapple [1.12 kg]
2/3 cup Sugar [134 g]
2 tablespoons Flour [20 g]
2 Eggs -- lightly beaten [110 g]
1/4 cup Orange juice [63 ml]
3 tablespoons Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail -- drained [952 g]
2 cans (11 oz. ea.) mandarin -- oranges, drained [616 g]
2 Bananas -- sliced
1 cup Heavy cream -- whipped [112 g]
"I like to bring my mom's fruit salad to potlucks.
It's smooth sauce combined with all the colorful fruit makes it different
than any other fruit salad I've tried. I've given out the recipe more
times than I can remember." - Anne Heinonen
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple
aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and
oil.
Bring to a boil, stirring constantly. Boil for 1 minute; remove from the
heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail,
oranges and bananas. Fold in whipped cream and cooled sauce.
Chill for several hours.
From: "Taste of Home" Magazine
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