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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pineapple Fruit Dip Recipe

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This recipe for Pineapple Fruit Dip is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ripe, fresh pineapple
1 medium-sized water melon
2 large cantaloupe
1 honeydew melon

Dip:
1/2 c sugar
4 tsp cornstarch
1/2 tsp salt
1 c unsweetened pineapple juicce
3 T lemon juice
2 eggs, beaten
1 - 8 oz pkg cream cheese, softened
Directions:
Directions:
Note: To prepare pineapple, cut off top and bottom, trim sides removing pits. Roll pineapple in salt, heavily coating. Let it sit for 10-15 minutes, rinse well. Slice as desired.

Rolling in salt brings the sugars our and reduces the acid.
Personal Notes:
Personal Notes:
Cut fruit and melons into bite sized pieces. Arrange on plate or bowl.

Combine sugar, cornstarch, and salt in a saucepan; bend in fruit juices. Cook, stirring constantly until clear, about 5-8 minutes.

Slowly pour cooked mixture into beaten eggs, beating briskly.

Return mixture to the saucepan; cook over low het, stirring constantly 3-5 minutes. Cool 5 minutes.

Beat softened cream cheese in a small bowl, then blend in to cooled mixture. Chill thoroughly.

Serve with fruit

 

 

 

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