family favorite 24 hour fruit salad

★★★★★ 3
ceander avatar
By Cecelia Anderson
from Cleveland, OH

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!

Blue Ribbon Recipe

This old-fashioned fruit salad can be made any time of year. Cool, creamy, and fluffy, you'd never guess it's made with canned fruit. The combination of fruit gives it a tropical feel. Sweet and creamy, the homemade custard is the perfect base for this fruit salad. Marshmallows soak all the goodness from the custard sauce. Reminds us of salads that were popular in the 1960s and '70s. A tasty fruit salad for any occasion but an especially great side for a summer BBQ.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 10-12
cook time 10 Min
method Stove Top

Ingredients For family favorite 24 hour fruit salad

  • 1 can
    Dole pineapple chunks in 100% pineapple juice drain and reserve 4 tablespoons of syrup (20 oz)
  • 6
    slightly beaten egg yolks (remember to separate egg yolk from whites) beat yolks with a fork
  • 4 Tbsp
    sugar
  • 4 Tbsp
    apple cider vinegar
  • 2 Tbsp
    butter or margarine (I always use Blue Bonnet margarine)
  • 2 dash
    salt
  • 1 can
    Delmonte 100% juice fruit cocktail, drained (15 oz)
  • 1 can
    Dole tropical mixed fruit in passion fruit, drained (15.25 oz)
  • 4 c
    tiny marshmallows
  • 2 c
    prepared Dream Whip topping (1 packet makes 2 cups see directions below)
  • INGREDIENTS FOR WHIPPED TOPPING
  • 1 pkg
    Dream Whip
  • 1/2 c
    cold milk
  • 1/2 tsp
    vanilla extract

How To Make family favorite 24 hour fruit salad

  • Draining pineapple.
    1
    Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
  • Pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt in a saucepan.
    2
    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*
  • Stirring until thick.
    3
    Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the 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.
  • Pineapple chunks, fruit cocktail, mixed fruit, and marshmallows in a bowl.
    4
    In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
  • Custard poured into the bowl.
    5
    Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
  • Dream Whip, milk, and vanilla extract whipped together.
    6
    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.
  • Stirring whipped cream into the fruit.
    7
    Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.
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