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  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2372 Calories from Fat 945

% Daily Value*

Total Fat 105 g162.1%

Saturated Fat 65.3 g326.5%

Trans Fat 0 g

Cholesterol 918.9 mg306.3%

Sodium 351.8 mg14.7%

Total Carbohydrates 337 g112.3%

Dietary Fiber 23.3 g93.3%

Sugars 275.2 g

Protein 18 g35%

Vitamin A 57.1% Vitamin C 387.5%

Calcium 44.5% Iron 18.9%

*Based on a 2000 Calorie diet


24 Hour Fruit Salad Recipe