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24-Hour Fruit Salad

1 20-ounce can pineapple chunks

3 slightly beaten egg yolks

2 tablespoons sugar

2 tablespoons vinegar

1 tablespoon butter or margarine

Dash salt

1 17-ounce can pitted light sweet cherries, drained

3 oranges, peeled, sectioned, and drained

2 cups tiny marshmallows

1 cup whipping cream

Drain pineapple; reserve 2 tablespoons syrup. To make custard, in small heavy saucepan combine reserved syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. Cook and stir over low heat about 6 minutes or till mixture thickens slightly and coats a metal spoon. Cool to room temperature. In large bowl combine pineapple, cherries, oranges, and marshmallows. Pour custard over; mix fruit mixture gently. Whip the whipping cream till soft peaks form. Fold whipped cream into fruit mixture. Turn into serving bowl. Cover and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

Agnese Marhele @ 2009-09-20 17:16:30

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