Years ago, in northern California, there was a restaurant at an airport in Vacaville called the "Nut Tree" that was a favorite place for travelers to stop. The food was wonderful and one of the best things on the menu was this fruit salad dressing served over a mound of fresh fruit, especially in the summer when California fruit is at it's very best. This dressing, or sauce, is very similar to white mountain icing that gets piled high on a birthday cake; it is absolutely delicious and worth every calorie. Besides, your eating a pile of fruit and antioxidants, right? Blessings...Recipe:
1 cup sugar
1/2 cup hot water
2/3 cup light corn syrup
2 egg whites
1/4 tsp. vanilla extract
dash of salt
1/4 cup mayonnaise
1 tbsp. grated orange rind
1. Combine sugar, hot water and corn syrup. Heat, stirring until sugar dissolves. Then boil, without stirring, to firm ball stage (244 to 248 degrees on candy thermometer). Remove from heat.
2. Beat egg whites to stiff peaks. Slowly add hot syrup, beating on high speed until thick and fluffy.
3. Add vanilla and salt. Gently fold in mayonnaise and orange rind.
4. If dressing is thicker than desired, fold in 1 or 2 tbsps. more mayonnaise or 1 or 2 tsps. water. I've never needed to add any extra mayo or water. Refrigerate until serving time.
Yield: 3 cups
per 1/4 cup serving: 152 calories
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