Holiday Pineapple Grape Salad

Marcia McCance

By
@mmccance

My mom loved fruit salads with grapes in them. Me too! This was in the recipes that my niece, Stephanie, found in Mom's drawer and I think it sounds delicious!

Please notice that this should be made ahead, because it must sit in the fridge for 24 hours before serving. This works great for big holiday dinners, because it is mostly prepared the day before which is a big time saver on the day.

Enjoy!


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Rating:

Comments:

Method:

Refrigerate/Freeze

Ingredients

FRUIT SALAD:

1 large
can pineapple tidbits in its own juice (reserve juice)
1 lb
seedless grapes, halved
1/2 lb
minature marshmallows (8 oz)
1 jar(s)
(small jar) maraschino cherries cut in rings

SAUCE:

1
whole egg
2 Tbsp
flour
1/2 c
sugar
juice from pineapple (above)

JUST BEFORE SERVING ADD:

1 1/2 c
cream, whipped stiff

Directions Step-By-Step

1
Mix together the prepared fruit and marshmallows
2
SAUCE: Put ingredients for sauce in double boiler and cook until thickened (if you don't have a double boiler, cook over low heat, as it burns very quickly). After it has thickened, let it cool about 15 minutes
3
Pour the cooled sauce over the fruit, mix well, and put in refrigerator for 24 hours
4
The next day whip the cream to stiff peaks, fold into the fruit / sauce mixture and serve. No need to sweeten the cream, the fruit is plenty sweet already.
5
I found this very old handwritten recipe (pictured) on the internet and noticed it had mustard in the sauce.... just had to share that little bit of oddity, too. LOL Who knows you might want to try it!!

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom