Deb's Cookbook
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Salads

Fruit Salad

Sugar and cornstarch cooked with water until thick and clear, sharpened with lemon, and poured cooled over cut fresh fruit.

Not this recipe — add a photo of yours.Photo: Renee Comet (Photographer) (Public domain, via Wikimedia Commons)

I like to use watermelon, pineapple, nectarines or peaches, strawberries, grapes, orange sections, etc.

Before you start: This is only the dressing — no fruit or amounts are listed. Deb's note names what she liked to use; plan on enough syrup for a large bowl of cut fruit.

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • Juice of 1 fresh lemon

Directions

  1. Cook sugar, cornstarch, and water until thick and clear.
  2. When thick, add juice of 1 fresh lemon.
  3. Add to fruit when cool.

Notes

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