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I found out that this recipe came from a 1950’s magazine. It was discovered by a thoughtful lady named, Mrs. Martin. I am thrilled that dear old Mrs. Martin saw this recipe and shared it with us all. The glaze on the fruit is unlike any other! I am seriously getting my sweet fix from this natural deliciousness. I enjoy eating this fruit salad as a dessert or side dish. I can remember my grandma making this yummy fruit salad with her special glaze sauce and it was impeccable! What are some of your favorite vintage recipes? Let me know what they are in the comments below. Enjoy!
This is exactly why I like vintage recipes!
1 can(s) Dole pineapple, chunks, reserve all the juice
2-3 Chiquita Bananas
1 bunch red seedless grapes
1/2 pt blueberries
1 jar(s) small jar maraschino cherries, drained
any other fruit you would like to add
4 Tbsp Domino sugar
4 tsp Argo cornstarch
4 tsp orange marmalade or apricot preserves
2 tsp lemon juice
1. Drain pineapple, reserve all juice.
2. In a small bowl, combine all your fruit. I always squirt some lemon juice over my bananas before adding so they don’t get brown and yucky looking. Set aside.
3. In a small saucepan, combine the sugar, cornstarch, and reserved pineapple juice. Bring to a boil. Reduce heat, and simmer till thickened. Remove from heat and add the marmalade or preserves and the lemon juice.
4. Let cool for a couple of minutes, then pour the glaze over your fruit and toss gently to coat. Keep in the fridge. It won’t last long!!
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Quick Tip: Use any combination of fruits that you prefer in this salad.