Festive Fruit Salad
Comment on this recipe
"Of all the fruit salads in the holiday cookbooks. I think this is the best and should be in 'Turn of the Century Favorites.' It was clipped from the 1997 Quad Cities Holiday Cookbook.
"I think by using the thickened pineapple juice rather than pudding that the salad holds together better."
1 can (20 ounces) pineapple chunks, drain and save juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 egg, lightly beaten
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves
Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; add sugar and flour. Bring to a boil. Quickly stir in egg; cook until thickened. Remove from the heat; cool. Refrigerate.
In a large bowl, combine pineapple, oranges, pears, kiwi, apples and pecans. Pour dressing over and blend well. Cover and chill for 1 hour. Serves 12 to 16.