Refreshing fruit salads are one of my go-to foods on hot summer days, so when I saw a recipe for Fruit Salad Dressing Made with Honey in a hundred-year-old cookbook I knew that I had to give it a try.
The whipped dressing, made with real cream, honey, and vinegar, was tart – but a perfect fruit topping. The tangy-sweetness of this light, airy whipped cream dressing perks up the fruit, and can turn a generic mixture of fruits into a special fruit salad. When I made this recipe, I asked people to guess what ingredient gave the dressing its tang. They guessed that it contained sour cream or even a little yogurt – and didn’t think of vinegar.
Here’s the hundred-year-old recipe:
I couldn’t tell from the recipe whether the Fruit Salad Dressing was supposed to be spooned on top of the fruit or stirred into the fruit, so I made it both ways. The two presentations were very different – but the Fruit Salad was delicious both ways.
And, here is the recipe updated for modern cooks:
Fruit Salad Dressing Made with Honey
3 egg yolks
1/3 cup honey
1/3 cup vinegar
1/4 teaspoon salt
1 1/2 cups heavy whipping cream
Beat egg yolks, then stir in the honey, vinegar, and salt. Place in a saucepan, and cook using medium heat while stirring constantly. Bring to a boil, reduce heat, and continue cooking for 1 minute. Remove from heat and chill in refrigerator.
When ready to serve, beat the whipping cream until stiff peaks form and then stir in the chilled egg mixture.
May be served as a fruit topping or stirred into a fruit mixture (grapes, cherry halves, cubed peaches or apricots, strawberries, etc. work well).
Cook’s note: This recipe makes a lot of dressing. I used the dressing on two consecutive days. On the first day, I whipped 1/2 cup of cream and stirred the egg mixture in to taste. The second day I whipped the remainder of the cream and stirred in the remaining dressing.