Fruit Salad Platter
|Canned purple plums||17 Ounce, unpitted (whole, 1 can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Red food coloring||5 Drop|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Canned pear halves||16 Ounce, chilled (1 can)|
|Oranges||4 , chilled|
Drain plums, reserving syrup; chill plums.
Add water to syrup to make 1 1/2 cups.
Combine sugar, cornstarch, and cinnamon; blend in syrup.
Cook and stir till thickened and bubbly.
Cook 1 minute.
Stir in lemon juice and food coloring.
Cool; blend in salad dressing.
At serving time, drain pears.
Peel and section oranges; drain.
Arrange plums, pears, and oranges on lettuce-lined platter.