Marilyn Deacon Recipe

Heavenly Hash Fruit Salad

By Marilyn Deacon sedonaspirit


Recipe Rating:
Serves:
15 to 20 people
Prep Time:
Cooking Method:
No-Cook or Other

Marilyn's Story

This recipe is been passed down through 4 generations in our family via my mother's side, with some slight changes made over the years, due to the grocery products now available. For instance, the original recipe used whipped cream, but for convenience and lower calories, Cool Whip is now substituted.

This salad is always on the menu for Thanksgiving and Christmas at our house, and putting it together makes a wonderful family project that would allow children to help, too.

I would also like to mention that this salad is even better the next day, so it is delicious with the other leftovers from the holiday.

I hope your family loves this as much as mine does!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Now, when Marilyn says you need a big bowl, she means you need a BIG bowl! This salad makes enough to take to a very large gathering... but my guess it that it will still disappear in seconds flat.

Ingredients

SALAD INGREDIENTS
1 bunch
seedless white grapes, removed from stem and washed
1 bunch
seedless dark grapes, removed from stems and washed
4-5 medium
delicious apples, cored, sliced into 8th's, and then into about 1/2 inch pieces. leave skin on for color and extra fiber. (peel if you wish)
1 bottle
8 oz maraschino cherries, seeded, stemmed and well drained
2 can(s)
6.5 oz, mandarin orange sections, well drained
1 bunch
celery hearts, cut into small cubes (leaves removed)
2 can(s)
20 oz pineapple chunks, very well drained
1 bunch
bananas (4-5 medium), peeled and sliced
1 pkg
miniature marshmallows (or large marshmallows cut into fourths w/ kitchen scissors)
1-1/2 lb
walnut pieces
SALAD DRESSING
16 oz
cool whip (2-8 oz tubs) topping, thawed
2-1/2 c
mayonnaise, light
2 tsp
ground cinnamon
1/2 tsp
ground cloves
2 Tbsp
granulated sugar (or to taste)
2 tsp
pure vanilla extract
1 Tbsp
rum or almond extract (your choice, to taste)

Directions Step-By-Step

1
FIRST, you will need 1 very large bowl for the salad, and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.)
2
Wash and drain all fresh fruits and celery. and allow to drain until as dry as possible. Drain all canned ingredients well.
3
Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems if needed), Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
4
Cut up apples and celery as directed in ingredients list. Add to the large bowl(as per above). Peel and slice bananas, and add to salad bowl,
5
If using large marshmallows, cut them into quarters with kitchen shears into salad bowl. (If using miniature marshmallows, just add them to the salad bowl.)
6
Add walnut pieces to the salad bowl.
7
To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonaise and whisk them together, Add sugar, spices, and rum (or almond) extract. Whisk well to thoroughly combine.
8
Pour dressing over salad in large bowl, and gently fold all ingredients with a rubber spatula until well coated with dressing. Place saran wrap snugly over salad bowl. Refrigerate for 1-2 hours before serving.

About this Recipe

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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52 Comments

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Catie B CatieBBaker
Sep 25, 2013
Marilyn,
This dressing is so very unique and I can see why it is a Blue Ribbon recipe! I want to try it as the holiday season will be here soon. One can always add just Cool whip or plain cream, but I think the creation of the dressing is what puts this over the top!
All the others are actually different, similar recipes. I think I have about 24 versions myself.
I wanted to ask you about 'the next day' you said. Does it begin to separate after the second day? Some do, but I have a product that will help that and keep it together and fresher longer. But if it is unnecessary due to the creation of your special dressing, I won't use it.
Congrats on your now very familiar Blue Ribbon!
Catie
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sharon mcfall annsharon60
Jul 25, 2013
I make this at every holiday meal we have adding coconut. I have never used the mayo and spices so can't wait to try it next time. we call this ambrosia.
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Leila Rockwell leilaroc
Jul 12, 2013
I love this kind of salad and am anxious to try it. Thank you for sharing Marilyn.
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debra marie dohse dewbee
Apr 18, 2013
i would use red grapes halved and i use salad dressing w/a little honey so delious and maybe a little pineapple juice too and use mini marsmallowsand leave out the marchino cherries
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Cora Christopher funkylady
Apr 17, 2013
I make a similar fruit salad except I use crushed pineapple(undrained)and add a small box of white chocolate instant pudding to the pineapple and juice. Can also add a little of the juice from the cherries to make it more colorful. By doing this you can omit the mayo. If I make a large amount such as this recipe then I would use 1 large can of crushed pineapple and 1 large can of tidbits and 2 small boxes of pudding.