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24 Hour Fruit Salad

Chef.at.Home's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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