Fruit salad is a delicious, refreshing appetizer, snack, or even dessert in the summer. This smooth, citrusy dressing takes your salad from simple to elegant. Taking just minutes to put together, it adds awesome flavor to any fruit salad. I like to give my fruit salad some character, so I use a combo of fresh (many), frozen (mostly strawberries), dried (dates, craisins), and canned (pineapple) fruit.
In a saucepan, combine the flour, pineapple juice, orange juice, sugar, honey, lemon juice, and optional orange rind. Whisk together.
Turn on heat and bring to a boil, whisking while it cooks, to keep the mixture smooth and lump free. Continue stirring for two minutes or until thickened and bubbly.
Cool. Add orange brandy when cooled.
Tips:
Add some fruit salad dressed as above to your yogurt. I served fruit sorbet on Shabbos and put some fruit salad in a small schnapps cup near it on the plate. It went over really well. You can even serve a small portion alongside a piece of grilled fish or chicken.
Notes:
Dressing may be refrigerated for up to a week or frozen and defrosted before using. For a uniform look, cut all your fruit into same-size pieces.
Description:
Yields approximately 2 cups or enough for 2 large salad bowls
Easy
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