Fruit Salad Dressing
This is a good basic foundation recipe for fruit based dressings. My friend Carol gave me the inspiration for this recipe and introduced me to using papaya seeds in dressings. Experiment with other fruit combinations if you don’t see your favorite fruit here. These dressings will keep for several weeks in the refrigerator.
The Apple-Maple variation below is great in the fall. Leave the skin on either green-skinned or red-skinned apples for a little more drama in the finished dressing. Red skin will give a nice pink tone to the dressing and the flakes of color from both color skins adds some additional interest.
Fruit Salad DressingCourse: SaladsDifficulty: Easy
1 cup white wine vinegar
1 cup granulated sugar
1 cup canola oil
1/2 cup chopped Vidalia onion
1 teaspoon kosher salt
1 teaspoon dry mustard
- Select the flavor of dressing you wish to prepare from the list below.
- Combine all the ingredients above, making the required changes as noted below, in a blender and mix until smooth.
- Raspberry-Chive: Substitute raspberry vinegar for the white wine vinegar and add 1/2 cup fresh or frozen raspberries and 1 Tablespoon chopped fresh chives
Nectarine-Black Pepper: Add two ripe nectarines, pitted and coarsely chopped, and 1 teaspoon freshly ground black pepper
Blueberry-Ginger: Add 1/2 cup fresh or frozen blueberries and 1 teaspoon freshly minced ginger
Kiwi: Add 2 peeled and coarsely chopped ripe kiwis and 2 teaspoons chopped flat leaf parsley
Papaya Seed: substitute rice wine vinegar for the white wine vinegar and add 1 Tablespoon papaya seeds
Apple-Maple: Substitute cider vinegar for the white wine vinegar and add 1 1/2 Tablespoons real maple syrup and 2 small apples (Cortland and Galas work well), cored and coarsely chopped
Mango-Lime: Add the flesh from 1/2 mango, removing the skin and seeds, and the juice and zest from one lime