Fruid Salad Dressing

Photo: Apron Appeal

Ingredients

5 teaspoons all-purpose flour

6 ounces of pineapple juice (reserve juice from a 20 oz can of pineapple chunks)

1/4 cup sugar

cup orange juice

3 tablespoons honey

2 tablespoons lemon juice

Assorted fresh fruit (See notes)

Preparation

In a saucepan, combine the first six ingredients. Bring to a boil; cook and stir until thickened and bubbly (2-5 minutes). Cool. Serve over fruit. Leftover dressing may be refrigerated for up to 1 week.

NOTES: The dressing will easily cover a fruit salad made from 5 lbs of assorted fruit. I used a cantaloupe, strawberries, grapes, a handful of blueberries and the pineapple reserved from the 20 oz can from which I used the pineapple juice.