How to Make an Easy Fruit Salad Dressing
Eggs help to create many different types of dishes from appetizers right through to desserts. They can help bind and blend ingredients together, create high rises in soufflés, coat or glaze cookies and breads, prevent crystallization in frostings, and can serve as a nutritious garnish for a variety of dishes. Another useful function of the versatile egg is the ability to thicken custards and sauces, like in the recipe I made this past week, Fruit Salad with Honey Lime Dressing.
This summery fresh dressing calls for eggs, honey, lime juice and sour cream. An interesting combination, but trust me, it’s a delicious one!
In a saucepan over low heat, add 3 well-beaten eggs, ½ cup (125 mL) liquid honey, and a ¼ cup (50 mL) fresh lime juice. TIP: About 3 limes are needed, depending on how juicy they are. Cook and stir until mixture comes to a boil and thickens. Set aside to cool.
Combine 1 can (10 oz/284 mL) of mandarin orange sections (drained) with 2 cups (500 mL) of halved strawberries and 2 cups (500 mL) of cubed honeydew melon. Add 2 medium sliced bananas and mix well. Cover the bowl and chill.
Once the dressing has cooled, fold in 1 cup (250 mL) of sour cream (14% b.f.) and chill in the refrigerator. Just before serving, pour dressing over fruit and toss until fruit is well coated.
This dressing is creamy and sweet; a nice combination. TIP: You can use a low-fat sour cream or yogurt if you wish, but please note, the dressing will be a thinner, runnier sauce. You can also change it up and use a variety of fruits for this recipe.
Serve this easy-to-make dessert at your next summer party and your guests won’t be disappointed!
Do you have a burning question about cooking with eggs? Are there sauces or other recipes you’d like to share? Please send me a comment.
For a Printer-Friendly version of this recipe, please click Easy Fruit Salad Dressing. You can also check out MEF’s egg recipe collection for more delicious egg recipes!
The Egg Lady
