Recipe by MelodyL
24-Hour Fruit Salad
My favorite fruit salad. It takes a little extra work, but it is worth it.
- 1 20 ounce can pineapple bits drained (reserving 2 Tbsp syrup)
- 3 egg yolks
- 2 tbsp sugar
- 2 tbsp vinegar
- dash salt
- 1 17 ounce jar cherries drained and chopped
- 3 oranges peeled and sectioned
- 2 cups tiny marshmallows
- 1 cup whipped cream
- 1 tbsp butter or oleo
- In small heavy saucepan, beat egg yolks, slightly; add reserved pineapple syrup, sugar, vinegar, butter or oleo and salt. Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon. Cool to room temperature. Combine drained pineapple, cherries, oranges and marshmallows. Pour custard over and mix gently. Fold in whipped cream. Put in serving dish, cover and chill 24 hours or overnight. Garnish with fresh mint leaves and extra sectioned oranges, if desired.
Approximate Amount Per Serving*
(Using Dole Pineapple Tidbits & Dole Sweet Cherries)
Total Fat 3.9g
…..Saturated Fat 2.0g
…..Polyunsaturated Fat 0.3g
…..Monounsaturated Fat 1.3g
Total Carbohydrate 27.6g
…..Dietary Fiber 2.0g
Vitamin A 5.8%
Vitamin C 60.3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
One Reply to “24 Hour Fruit Salad”
This looks so utterly scrumptious!!! I’ve already purchased our Thanksgiving things, and don’t have enough money to add this new dish, but it’s going to be on my Christmas dinner table!!!
Thanks for sharing, Melody!!!