A fall fruit salad, with apples, pears and pecans and a sweet, rich glaze. A great addition to your holiday meals.
Ingredients
1 can (20 oz) pineapple chunks
½ cup sugar
3 tbsp all purpose flour
1 egg, lightly beaten
2 cans (11 oz each) mandarin oranges, drained
1 can (20 oz) pears, drained and chopped
3 kiwi fruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves
Instructions
Drain pineapple, reserving the juice. Set pineapple aside.
Pour juice into a small saucepan; add sugar and flour, stirring until incorporated. Bring to a boil over medium-high heat. Temper the egg by adding 1-2 tbsp of the hot pineapple mixture to the egg, while briskly whisking the egg in a small dish. Add the tempered egg mixture back to the saucepan, stirring briskly until fully incorporated; cook until thickened. Remove from the heat; cool. Refrigerate.
In a large bowl, combine the pineapple, oranges, pears, kiwi, apples, and pecans. Pour dressing over the fruit and stir gently until well blended.
Cover and chill for at least 1 hour.
Notes
Seasonally appropriate fruits can be added to this salad as desired, such as strawberries in the summer.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/festive-fruit-salad/