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Rio Grande Supper Salad




Source of Recipe


TexaSweet


List of Ingredients




* 3 Texas Red Grapefruit
* ¾ cup sugar
* ¼ teaspoon salt
* 1 tablespoon cornstarch
* 1 egg
* 1 tablespoon lemon juice
* 1 cup whipping cream, whipped
* 1 papaya - peeled, seeded and sliced
* 1 red apple, cubed
* 1 orange, peeled and sliced
* 1 cup halved and seeded grapes
* 1 banana, sliced
* ¼ cup flaked coconut


Recipe



Juice enough grapefruit to make ¾ cup juice. In top of double boiler, blend sugar, salt and cornstarch. Whisk in egg, grapefruit juice and lemon juice. Cook over hot water, stirring frequently, until thickened. Cool to room temperature. Fold in whipped cream. Chill. Meanwhile, peel remaining grapefruit; then remove sections. Combine with other fruits in 2 quart serving dish. Cover and refrigerate. At serving time, sprinkle coconut on fruits. Serve cream topping separately. Makes 6 to 8 servings.