Family Favorite 24-hour Fruit Salad Recipe

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Family Favorite 24-Hour Fruit Salad

Cecelia Anderson


The first time I heard about a 24 hour fruit salad was when I attended a friend's wedding back in 1975. It was so good I asked them to send the recipe. Well when I got the recipe it didn't look right. So finally after some tweaks, twists and turns, and borrowing from this recipe and that I came up with this beautiful fruit salad that works. When I say works I mean over 30 years. So enjoy!

pinch tips: How to Cream Butter & Sugar


20 ounce can of dole pineapple chunks in 100% pineapple juice drain and reserve 4 tablespoons of syrup
slightly beaten egg yolks (remember to separate egg yolk from whites) beat yolks with a fork
4 Tbsp
4 Tbsp
2 Tbsp
butter or margarine ( i always use blue bonnet margarine)
2 dash(es)
15 ounce can of delmonte 100% juice fruit cocktail (drained)
15.25 can of dole tropical mixed fruit in passion fruit (drained)
4 c
tiny marshmallows
2 c
prepared dream whip topping (1 packet makes 2 cups see directions below)


envelope dream whip
1/2 c
cold milk
1/2 tsp

Directions Step-By-Step

Drain pineapple chunks in a collander over a small bowl and reserve 4 tablespoons of pineapple syrup.
To make custard for fruit salad: in a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine and salt.
*Note: as a rule I used apple cider vinegar*
Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes,but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
In a 3 quart bowl combine pineapple chunks, fruit cocktail, and mixed fruit and marshmallows. Pour custard over; mix fruit mixture gently. (As a note: I generally make this up in a glass rectangular baking pan.)
In a large bowl to make the whipped cream do the following: Mix 1 envelope of dream whip, 1/2 cup cold milk and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

About this Recipe

Course/Dish: Fruit Desserts