While our weather remains cold, you may be yearning for food that reminds you of a warmer climate! Fruit salads are one thing that reminds us of those wonderfully warm tropical areas. This would help us cope with our winter a little bit better!
Fruit salads usually come prepared two ways: one with a gelatin base and one without it. Some folks don't care for gelatin salads very much, so the all-fruit version is more preferable. One of the most popular fruit salads, especially here in the south, is Ambrosia. This can be served anytime throughout the year, but it's most commonly served at Christmas. I've shared a recipe for Ambrosia in the past, and in case you didn't get it, here is the link to it:
While Ambrosia typically doesn't have a dressing to go with it, I'm sharing a recipe for a "Fruit Salad Dressing" that goes very well with any mixture of fresh and/or canned fruits. Canned fruits are very handy for fruits salads when you're looking for convenience. Fortunately, most fresh fruits are available throughout the year in our local markets, so you can access those anytime you choose to make a fruit salad, according to the fruits you like.
This dressing is a cooked dressing, flavored with lemon and made light and creamy with whipped cream. If you prefer, whipped topping made be used instead. The dressing is a custard-based dressing and once it's cooked, it's cooled and the whipped cream folded into it. The dressing can be combined with the fruits or served separately with the fruits. The lemon flavor of the dressing compliments the fruits very well and the dressing keeps well if covered and refrigerated.
Until our warmer weather arrives, enjoy a taste of summer with a fruit salad, served along with this dressing:
FRUIT SALAD DRESSING
- 3 egg yolks
- grated rind and juice of 1 lemon
- 1/4 cup sugar
- 3 tablespoons butter
- 1/8 teaspoon salt
- 1/2 pint whipping cream, whipped and sweetened with 2 tablespoons sugar OR 2 cups prepared whipped topping
Beat the egg yolks until lemon-colored. Add the lemon rind and juice, sugar, butter and salt. Cook over low heat, stirring constantly, until thick. Set aside to cool, then refrigerated until cold. Fold in the whipped cream. Serve with any fruit salad. Yield: about 2-1/2 cups.