Fruit Salad Platter Recipe
Ingredients
| 1 17-ounce can whole, unpitted purple plums | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Red food coloring | 5 Drop | |
| 1/2 cup salad dressing or mayonnaise | ||
| Pear | 1 16 Ounce, chilled | |
| Oranges | 4 , chilled | |
| Lettuce | ||
Directions
Drain plums, reserving syrup; chill plums.
Add water to syrup to make 1 1/2 cups.
Combine sugar, cornstarch, and cinnamon; blend in syrup.
Cook and stir till thickened and bubbly.
Cook 1 minute.
Stir in lemon juice and food coloring.
Cool; blend in salad dressing.
Chill thoroughly.
At serving time, drain pears.
Peel and section oranges; drain.
Arrange plums, pears, and oranges on lettuce-lined platter.
Add water to syrup to make 1 1/2 cups.
Combine sugar, cornstarch, and cinnamon; blend in syrup.
Cook and stir till thickened and bubbly.
Cook 1 minute.
Stir in lemon juice and food coloring.
Cool; blend in salad dressing.
Chill thoroughly.
At serving time, drain pears.
Peel and section oranges; drain.
Arrange plums, pears, and oranges on lettuce-lined platter.
Chef
