Cherry Hamaker’s

Fruit Salad Dressing

This cooked dressing is good on fresh, cut-up fruit. It keeps the fruit from browning for an hour or two, and is good for a crowd with burgers. I use fresh pineapple, straw, rasp and blueberries, green grapes and bananas. Combine the ingredients in a blender, pour into a double boiler, stirring a bit as it thickens. Be sure to use a little pineapple juice stirred into the cornstarch before putting into the blender! You can keep this dressing in the fridge and use it in several salads for weeks!


  • 3 slightly beaten eggs
  • 1 c sugar
  • ¼ t salt
  • 3 T cornstarch (mx w/ a little juice)
  • 4 lemons – juice of
  • 2 c unsweeted pinapple juice


  1. Cook in a double boiler until thick.
  2. Chill.