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Fruit Salad Dressing

"I like to top seasonal fruit with this smooth citrusy dressing," notes Frances Poste of Wall, South Dakota. "It makes a cool colorful salad for breakfast, lunch or picnics in the summer."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    2 cups


  • 3 tablespoons all-purpose flour
  • 2 cans (6 ounces each) pineapple juice
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1/2 to 1 cup sugar
  • 1/4 cup honey
  • 1/4 cup lemon juice
  • Assorted fresh fruit


  • In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool. Serve over fruit. Leftover dressing may be refrigerate for up to 1 week.

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Average Rating:
  • MarineMom_texas
    Apr 21, 2015

    I made this dressing tonight and declare it a winner. We loved it. Because we are limiting our sugar intake, I did substitute Splenda for sugar but only 1/2 cup. It was delicious mixed with a bowl of fresh fruit. I highly recommend this recipe as a Volunteer Field Editor.

  • racebluejay
    Mar 29, 2013

    No comment left

  • lorellewoodard
    Jun 14, 2012

    Very Good

  • jill
    Jul 29, 2006

    No comment left

  • null
    May 5, 2006

    No comment left