Tip: Another recipe with the exact-same name "Fresh Fruit Salad with Honey Rum Dressing" ranks higher.
This recipe is from the Pillsbury, Most Requested Recipes Series, "Cook Light, Eat Right", 1994. I havent tried it, but it looks good. (Makes Six 2/3 cup servings) In a small saucepan, combine dressing ingredients. Heat just to boiling; remove from heat. Cool to room temperature. In medium bowl, combine fruit. Pour dressing over fruit mixture; toss lightly. Refrigerate 1 hour to blend flavors, tossing occasionally. Posted to JEWISH-FOOD digest by Harriet Neal
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