Berkeley Salad Recipe

Ingredients for Berkeley Salad

• 1 cup diced pineapple
• 2 cups diced oranges
• 1 cup diced bananas
• 1 cup seeded Malaga grapes
• 1 cup pineapple juice
• 1 cup hot water
• 3 tablespoons cornstarch
• ½ cup sugar

Instructions

1. Mix the cornstarch and sugar and pour over them, stirring constantly, the hot water.
2. Cook directly over the fire for from five to ten minutes.
3. Remove from the stove.
4. Add pineapple juice and lemon juice, and cool.
5. Prepare the fruit by dicing the pineapple, fresh or canned, oranges and the bananas.
6. Remove the Malaga grapes from the stem, wash thoroughly, peel and cut in halves.
7. Remove the seeds and add to the other fruits.
8. Pour the dressing over the salad and serve upon a plate.
9. Garnish with grape leaves or any preferred garnish.