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24 Hour Fruit Salad's picture
  Canned pineapple chunks 20 Ounce (1 Can)
  Slightly beaten egg yolk 3
  Sugar 2 Tablespoon
  Vinegar 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Salt 1 Dash
  Canned pitted light sweet cherries 17 Ounce, drained (1 Can)
  Oranges 3 , peeled, sectioned, and drained
  Tiny marshmallows 2 Cup (32 tbs)
  Whipping cream 1 Cup (16 tbs)

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.

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