24-Hour Fruit Salad
My favorite fruit salad. It takes a little extra work, but it is worth it.
Ingredients
- 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
Instructions
- 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.