I’ve always been a huge fruit fan, but lately I seem to crave fruit
as much almost as much as I do chocolate. The recipe below will make even the most reluctant fruit eater rethink the error of his or her ways. Be sure to begin preparations in plenty of time, as the fruit needs to chill for about an hour.
I guarantee you’re going to be wild about this recipe and will return to it again and again throughout the spring and summer. It would also be a perfect addition to your Easter dinner.
This one’s a total winner!
Fruit Salad Recipe With Sour Cream Sauce
1/2 cup granulated sugar
1 cup water
1 can pineapple chunks (8 oz), drained
1 banana, sliced
1 Granny Smith apple, chopped
1 cup seedless green grapes
1 cup sliced strawberries
Sour Cream Sauce (recipe below)
Bring the sugar and water to a boil in a saucepan and cook for 4 – 5 minutes, stirring constantly. You want the sugar mixture to reach a syrup consistency.
Combine the fruit in a large bowl. Pour syrup over the fruit and toss lightly. Be sure the syrup has cooled – you don’t want to cook the fruit!
Cover and chill for at least an hour. Serve with the Sour Cream Sauce.
Sour Cream Sauce Recipe
1/3 cup butter or margarine, softened
1 cup powdered sugar
1/2 cup sour cream
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
Beat the butter and powdered sugar at medium speed until smooth. Add sour cream, lemon juice, and vanilla and beat until creamy. Cover and chill until ready to serve (or up to 8 hours).
Naturally, you can make fruit-y substitutions – replacing some of the ones in the recipe with blueberries or blackberries. I think a fruit salad comprised of all berries would be something worth trying. Hmmm, I might just do that this week!