Name: Pineapple Lemonade Fruit Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup sugar; 2 tbsp all-purpose flour; 200 ml box of unsweetened pineapple juice (a regular juice box); ¼ cup about 50ml lemon juice; 1 tbsp butter; 1 Egg (lightly beaten); 2 cups whipped topping (or real whipped cream)

This Pineapple Lemonade Fruit Dip is made with homemade pineapple-lemon curd and whipped cream. It’s creamy and luscious, with a perfect balance of sweet and tangy. Change up the fruit juice flavors to make any kind you like! Ready in 20 minutes.

Overhead image of pineapple lemonade fruit dip in white bowl with oranges apples strawberries and grapes.

A Light, Fluffy, and Versatile Dip

I had been thinking lately how I should really be snacking on more fruit and healthy things instead of chips and ice cream every evening. While I believe in “everything in moderation,” I’m trying to add more nutritional value to my diet, mixing a little naughty with the nice.

This pineapple lemonade fruit dip starts with a cooked pineapple lemon curd, which is cooled and combined with some whipped topping. You can go all out and whip some real cream, but I didn’t have any on hand, and I wanted to keep this a little on the lighter side.

I love this recipe because you can use whatever flavour of fruit juice you want, and mix and match to customize it completely. It is so flexible and can work with any fruit that’s in season!

Another way to use this dip

This dip would also be amazing as a mousse or filling for a cake, as it’s light and fluffy, but thanks to the flour and egg, it’s not runny and holds up well.

Pineapple lemonade fruit dip with grapes strawberries apples oranges.

Pineapple Lemonade Fruit Dip Ingredients

Pineapple juice: A regular-sized box of unsweetened pineapple juice is perfect for this.
Lemon juice: Freshly squeezed lemon juice will give you the best flavour, but the bottled kind works too.
Butter: You can use either salted or unsalted butter – it doesn’t matter much!
Whipped topping: A tub of whipped topping, like Cool Whip, is what you’ll need. You can also make my homemade whipped cream.

Other Fruity Variations

Pineapple and lemon are a classic combo, but don’t be afraid to mix it up! You could swap the pineapple juice for orange, mango, passion fruit, or even guava juice for a different tropical vibe. Feel free to trade the lemon juice for lime, especially if you’re using mango or passion fruit. You could also try cherry or raspberry juice for a berry-flavoured dip. Play around and see what you like best!

Square image of pineapple lemonade fruit dip with fruit all around on white plate.

Tips for the Perfect Fruit Dip

For the best results, pop the dip in the fridge for at least an hour or two before serving. This helps it set and lets all those yummy flavours come together.
Don’t skip tempering the egg! Stirring a little bit of the hot liquid into the egg before adding it to the pot will stop it from scrambling.
Stir constantly once the mixture is on the heat, especially after adding the egg. This will keep it from burning and make it super smooth and creamy.
Let the cooked mixture cool down completely before you add the whipped topping. If it’s warm, the topping will melt, and your dip will be runny.

How to Store Pineapple Lemonade Fruit Dip

Store this fruit dip in an airtight container in the fridge for up to 3 days. It might separate a little, so give it a good stir before you serve it.

Pineapple Lemonade Fruit Dip

written by Ashley Fehr

This creamy Pineapple Lemonade fruit dip is made with a homemade pineapple lemon curd and whipped cream! Change up the fruit juice flavors to make any kind!

5 from 1 vote

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Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Snack

Cuisine: American

Servings: ¼ cup servings

Ingredients

▢ ½ cup sugar
▢ 2 tbsp all-purpose flour
▢ 200 ml box of unsweetened pineapple juice, a regular juice box
▢ ¼ cup about 50ml lemon juice
▢ 1 tbsp butter
▢ 1 Egg, lightly beaten
▢ 2 cups whipped topping, or real whipped cream

US Customary – Metric

Instructions

In a small pot, combine the sugar and flour with a whisk. Whisk in juices. Add the butter.
Over medium or medium-high heat, cook and stir until butter is melted and mixture comes to a boil.
Remove from the heat. Stir a small amount of hot liquid into the egg (stirring constantly). Pour egg mixture into the pot with the rest.
Bring to a gentle boil over medium heat and cook 1 minute, whisking constantly.
Cool to room temperature, stirring occasionally. Fold in whipped topping. Cover and refrigerate until chilled, at least 1-2 hours before serving.

Nutrition

Calories: 88cal, Carbohydrates: 14g, Protein: 1g, Fat: 2g, Saturated Fat: 2g, Cholesterol: 16mg, Sodium: 23mg, Potassium: 44mg, Sugar: 13g, Vitamin A: 60IU, Vitamin C: 3.6mg, Calcium: 13mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Adapted from Taste of Home’s Holidays Cookbook.

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