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Cookbook Recipe: Fresh Fruit Salad
COOKBOOK RECIPE
What better way to celebrate warmer weather than having a few close friends over for an outdoor dinner? But what should you serve? How about a full-on salad supper—tossed salad to start, a pasta salad to follow, and a refreshing fruit salad for dessert! Here is where you can find the first two, and then a recipe for the dessert!
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You can find a wonderful recipe for a layered green salad and a savory pasta salad with steak on page 63 and page 132, respectively, in our Mardi Gras to Mistletoe cookbook.
For dessert, treat yourselves and your guests to a fresh fruit salad. This recipe can be found on page 35 of A Cooks Tour of Shreveport: Favorite Southern Recipes. A Cooks Tour of Shreveport: Favorite Southern Recipes, recipe found on page 35
FRESH FRUIT SALAD
Fruit:
1 cup seedless grapes 1 cup diced bananas 1 cup fresh or canned pineapple, diced 1 cup Bing cherries, pitted 1 cup oranges, diced 1 cup cantaloupe balls 2 large plums, sliced 2 cups miniature marshmallows
Dressing:
2 egg yolks 2 tablespoons sugar 2 tablespoons orange juice 2 tablespoons vinegar 1 tablespoon butter 2 cups sour cream Salt to taste
To make dressing, combine eggs and sugar. Mix well. Add vinegar and orange juice, and cook over low heat, stirring constantly, until it thickens. Remove from heat. Stir in salt and butter, and cool completely. Fold in sour cream. Chill. After the mixture has chilled, combine with marshmallows and fruits which have been thoroughly drained and refrigerated for 24 hours before servicing.
Enjoy!
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