1/4cupgranulated sugar(reduce to 3 tablespoons for less sweet dressing)
1 ½tablespoonscorn starch
2teaspoonsvanilla
2cupsfresh strawberries, quartered(260 grams)
1cupfresh blueberries(150 grams)
1cupfresh blackberries(135 grams)
1cupmandarin orangescanned, drained of juice (189 grams or 284ml can)
1cupfresh pineapple chunks(155 grams)
1cupred grapes(173 grams)
2kiwipeeled and sliced
Instructions
In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing -- but it will thicken considerably).
Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes).
In a large bowl combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple and grapes. Whisk the cooled dressing and pour over fruit. Toss to coat (be gentle -- you don't want mush!).
Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.