Reviewed: Jan. 5, 2011

Flavor is great, but it was a bit thin. By the time you pour it onto fruit that is a bit water already.....it gets thinner. Next time I would use 1 1/2 - 2 T cornstarch depending on what fruit I am using! I also had some egg chunks floating in there.

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Reviewer:

mama mia

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Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

Reviewed: Dec. 27, 2010

This was good but not memorable. Despite my constant stirring, the egg cooked into chunks that I had to strain out. I would have liked this better if it had been thicker, because it didn't stick to the fruit well enough. It did taste delicious, though.

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5 users found this review helpful

Reviewer:

Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Aug. 15, 2010

Caroline, thanks so much for sharing this delightful recipe! Once, at least 20 years ago, I had this at a Ladies Bible Study luncheon. I had never had it before or since. It's wonderful. I went 'Scotch' on the sugar and substituted half of it with an artificial sweetner. We're not diabetic in this house but have been paring down oils and sugars, nonetheless.

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Reviewer:

quiltersammy

Reviewed: Jul. 24, 2010

Really, really nice. Has a nice citrus-ey flavor, and very easy. I used a 1/4 cup of pineapple juice instead of the juice from the can because I used fresh pineapple.

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3 users found this review helpful

Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Mar. 12, 2010

this is better than store bought fruit with syrup,because it has that little bit of tang to it.

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2 users found this review helpful

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pjksr

Reviewed: Dec. 2, 2009

this goes great using any type of fruit or fruit juice!

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Reviewer:

joan mcnary

Reviewed: Nov. 19, 2009

Yummy! Especially great with Mandrin oranges, pineapple, bananas, and apples.

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3 users found this review helpful

Reviewer:

ACRAMSDELL

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Reviewed: Apr. 11, 2009

I just spent ages looking through my mom's old cookbooks for this recipe-without success. It's exactly like I remembered it. I beat the egg with a little of the juice before adding it to the pan and it mixed in smoothly. Thanks for posting this recipe!

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11 users found this review helpful

Reviewer:

Moom

Reviewed: May 6, 2007

The dressing was very good but I ended up with chunks of egg white in it. Maybe I did not stir it enough? Next time I will leave the egg out.

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3 users found this review helpful

Reviewer:

KarenA

Reviewed: Apr. 23, 2007

My family loved this dressing. Made enough for two salads. I used the canned chunk pineapple, along with a drained can of mandarin oranges, some sliced grapes, sliced strawberries and some honeydew melon. Mixed with a little bit of shredded lettuce and served with a slotted spoon. There was not one piece of anything left!! All 9 people in our family loved it. Dressing is just a perfect sweet-tart combination.

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14 users found this review helpful