Total Time
Prep 20 mins
Cook 5 mins

A fresh and delicious fruit salad with a tangy lemon sauce. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

Ingredients Nutrition


  1. Combine fruit in a bowl.
  2. Use a mixture of fruit-- about 1/2 cup of each.
  3. For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
  4. Combine water, sugar, cornstarch and lemon juice in a small saucepan.
  5. Stir to dissolve cornstarch.
  6. Over medium heat, bring to a boil, stirring constantly.
  7. Cook and stir for 1 minute longer.
  8. Remove from heat.
  9. Add lemon zest and vanilla.
  10. Allow sauce to cool for 15 minutes.
  11. Pour sauce over fruit.
  12. Mix well.
  13. Chill in fridge until serving time.


Most Helpful

This tasted nasty to me. I'm not sure why. My only suggestion to anyone who is going to try it is this: Toss just a little of the fruit with the glaze until you try it. Better to throw out a little fruit than all of it - it's just to expensive to waste. My friend Herkimer has some but hasn't tried it yet - I'll update my thoughts if need be. As it stands right now - I won't be fixing it again.

The Thorn of Hudson, FL February 27, 2007

This was a nice change for a fresh fruit salad and I think it turned out quite well. I used mandarin oranges, pineapple chunks, kiwi and banana. I made a 1/2 recipe and only used enough fruit for 4 servings.

DDW October 11, 2005

I actually found the sauce fairly thick - perhaps UK cornflour has a different consistency. To save time (and money!) I use a mixture of fresh and tinned fruit (tinned fruit MUST be in juice, not syrup!). I find it keep s well in the fridge for a couple of days - by which time its all gone!!

Mazda October 07, 2005

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