Prize-Winning Fruit Salad

Old Mulberry Inn 
Bed and Breakfast
Jefferson, Texas
Heritage Recipe

Source: 1st Traveler's Choice

We won a 1972 newspaper contest with this, but it was a "winner" long before -- passed from Gloria's grandmother.

Ingredients - 
Salad 
Fruit, in quantities to suit your needs (the sauce is enough for a large bowl of fruit)* 

Ingredients - Dressing 
1 Tablespoon butter 
Juice of 2 lemons 
3 Tablespoons cornstarch 
1 cup sugar 
1-1/4 cups water 
3 egg yolks 
Cream 

*Choose from among those listed and add seasonal favorites, such as fresh blueberries: 
pineapple chunks (canned) 
banana slices 
grapes 
peaches or nectarines orange sections 
apple chunks 
fresh strawberries (sliced) 
canned fruit cocktail (optional) 

Prepare fruit and place in bowl. Heat butter, lemon juice, cornstarch, sugar, water, and egg yolks in double boiler until thick. (Cook dressing carefully if using a saucepan as it will scorch easily.) Cool. Dilute with cream to desired consistency. Pour dressing over prepared fruit in bowl, stir gently, and serve.

Serves: 12 or more. Great as a starter course or as an after-breakfast "dessert" when served in footed sherbet dishes.