Pineapple and Citrus Fruit Dip - a delicious summer dessert.

Pineapple Citrus Dip

Prep Time 20 minutes
Author Randa Derkson


  • 1/2 cup sugar
  • 1 lightly beaten egg
  • 2 tbps orange juice
  • 2 tsps FRESH lemon juice not the concentrated kind
  • 2 tbsps orange zest
  • 2 tsps lemon zest
  • 1 package cream cheese softened
  • 1/3 container light cool whip 12 ounces
  • Fruit of choice


  • In a small saucepan add the sugar, beaten egg, fruit juices and zest. Stir over low heat and cook until a candy thermometer reaches 160 F. If you don't have a thermometer, you want to cook it so the egg becomes cooked. I simmered it for a few minutes. Let cool.
  • In a bowl, beat the cream cheese for 1-2 minutes, until it's lighter and somewhat fluffy. Once the sugar mixture is cool, slowly add it to the cream cheese mixture, beating in between adding more. At this point I tested the temperature. If it's a little warmer then room temperature, put it in the fridge for a while.
  • Fold in the cool whip. Taste and determine if it needs more. I used about 1/3 container.
  • Take a pineapple and cut vertically in front of the top stem. You only want to take off a little bit. Hollow it out (try to keep the pieces of pineapple in tact and not a mushy mess since you'll be serving it with the dip) and take a paper towel and dab out the excess liquid. Fill with the mixture and garnish with lemon zest.
  • Serve with your fruit of choice. We did melon, cantaloupe, strawberries, blueberries, grapes and pineapple.