Overnight Fruit Salad
I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn’t share the recipe at the time, but eventually I got it. I’ve made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin
Prep: 30min
Total: 30min
Yield: 16 servings.
Nutrition Facts: calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
Ingredients:
- 3 large eggs, beaten
- 1/4 cup sugar
- 1/4 cup white vinegar
- 2 tablespoons butter
- 2 cups green grapes
- 2 cups miniature marshmallows
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (15 ounces) mandarin oranges, drained
- 2 medium firm bananas, sliced
- 2 cups heavy whipping cream, whipped
- 1/2 cup chopped pecans
Instruction:
In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Fruit Salad
Everyone needs a staple fruit salad for cookouts, brunches, and picnics, and our easy recipe—with a delicious, simple dressing—should be your new go-to.
Prep: 15min
Total: 20min
Yield: 8 – 10 serving(s)
Nutrition Facts: calories 178 Calories, Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 4 mg, Carbohydrate 39 g, Fiber 7 g, Sugar 36 g, Protein 2 g
Ingredients:
- 1/4 c. honey
- 1/4 c. freshly squeezed orange juice
- Zest of 1 lemon
- 1 lb. strawberries, hulled and quartered
- 6 oz. blueberries
- 6 oz. raspberries
- 3 kiwis, peeled and sliced
- 1 orange, peeled and wedges cut in half
- 2 apples, peeled and chopped
- 1 mango, peeled and chopped
- 2 c. grapes
Instruction:
- In a small bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.
