Aunt Grace's Fruit Salad...........This salad has been a tradition for many years and always part of the Thanksgiving table. We love this fruit salad with our Thanksgiving Dinner...Sally did a great job in making the traditional fruit salad. Favorite daughter Morgan and Mr. Sam were in New Hampshire and Morgan requested the salad to be part of her Thanksgiving dinner. This is like dessert on your plate. Perfect after to have for breakfast with toast. The bowl with the gold trim was a wedding gift to Grace and Ray. Married many years ago. The bowl is heavy, rimmed with gold and weights a gazillion pounds. Everyone heard the story of the bowl and no one was taking a chance and touching that bowl!
1 (20) Ounce can of Pineapple chunks (drain and keep the juice)
1 (28) ounce can of fruit cocktail (drain well)
1 (28) ounce can of pears (drain well)
1 (28) ounce can of sliced peaches (drain well)
1 cup of whipping cream (whipped)
optional fruits, sliced banana, grapes, pomegranate seeds, fresh orange slices
1 cup sugar
1 tablespoon flour
1 cup of the drained pineapple juice
Several hours prior to making the salad use a large strainer, strain the pineapple juice and set this aside. (You will use this for the base of the dressing.)
Open the remaining fruit and strain all the fruit well, sit on the counter and stir often to help drain the juice. You may want to use paper towels and pat the fruit to help remove some of the juice on the fruit. Add the drained fruit into a large bowl.
In a small saucepan, add the sugar, flour and the eggs and whisk this together in the saucepan. Add the pineapple juice and continue to whisk this over low heat until thickened.
Set aside and allow to cool completely. Whip the cream then fold in the cooled dressing.
Fold in the pineapple dressing. You can top the salad just prior to serving with sliced banana's. Serve along with pomegranate seeds.