Grandma Amy’s Secret Fruit Salad Dressing

I always imagined I would keep this recipe a secret.

I am seriously in love with the phenomenon of the Old Southern Biddie who has her secret recipe that she absolutely refuses to give away.

I always wanted to have one of those recipes, and I thought this could be it.

I imagined people would come over to my house, plop the fruit salad on their plates, unsuspectingly sample one bite, and then scream in ecstasy, “This is the best fruit salad I have ever had!” They would all then proceed to follow me around for the rest of the day begging for the recipe, but I would never cave.

(I have illusions of grandeur. Humor me.)

I imagined I would keep it a secret until my death bed. Whereupon I would raise a shaky finger beckoning my favorite grandchild, and whisper the location of the recipe that I had scribbled on the back of a crossword puzzle years before.

Then I started a food blog and said, “Meh….what’s the point in that?”

There really isn’t too much to say about this one.

It makes a ho-hum bowl of chopped up fruit feel fancy.

It makes someone like The Hubs (who’s traditional idea of late night dessert snack is a candy bar) eat two bowls full in one sitting.

It’s the kind of thing you can eat out of fancy little goblets with a sprig of mint, or straight out of the fridge with a fork at midnight while standing in your socks and underwear.

This dressing is silly easy and is literally good on any kind of fruit you wanna cut up. Just go with what ya’ got. And I wouldn’t get all flustered about having a lot of different types of fruit to go in it either. If all you have is apples, just do that. Really. It would be delicious!

It calls for a whopping four ingredients: lime, honey, fresh ginger, and vanilla.

Please, go ahead and buy fresh ginger root. You can use the dried, ground variety if you insist; but the flavor of fresh ginger just pops so magically on the fruit. You can keep it forever by putting it in a plastic baggie and into the freezer. Just grate off what you need at the time and put it back. You can use it in a lot of Asian dishes, fancy up your lemonade, but if you are anything like the members of this household, you will have to make more fruit salad after about an hour anyway so the whole root will come in handy.

Simply given them a whirl with a fork.

Here is the Little Dude with a little demo…

Now pour it all over your fruit.

And voila! Your basic fruit salad just got all gussied up!

Grandma Amy’s Secret Fruit Salad Dressing

Enough for 4-5 cups of chopped fruit

Juice of 1 lime

1 1/2 tablespoon honey

1/8 teaspoon freshly grated ginger

1/2 teaspoon vanilla

3 responses »

  1. Pingback: Baked Eggs in Ham Cups « A Stool At The Counter

  2. I was just wondering how far in advance I could pour the dressing on the fruit – is it something you can do the night before or do you pour it on just before serving?


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