Mother's Holiday Fruit Salad

Mother's Holiday Fruit Salad

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Carolyn Harris


Every holiday, year long, without fail, this lovely pink salad appeared on our table in it's signature yellow bowl! Mother always made it on Saturday before the Sunday dinner, claiming it HAD to "set" for 24 hours. It has been called a "24-hour salad" but to us it was always Mother's Fruit Salad! Mother lived to be 87, and raised 4 children, plus other neighborhood kids - from 8 to 80 - who "adopted" their Granny Lewis!


★★★★★ 1 vote

8 to 10 "regular" sized servings
30 Min


  • 1 or 2 box
    instant strawberry gellatin
  • 1 can(s)
    fruit cocktail, in syrup
  • 1/2 c
  • 1 lb
    seedless grapes, halved
  • 1/2 c
  • 1 c
    marshmallows, mini
  • 1 large
    tub whipped topping

How to Make Mother's Holiday Fruit Salad


  1. Mix gelatin according to directions and set aside.
    Set whipped topping out to soften.
    Drain fruit cocktail.
  2. In large mixing bowl mix all other ingredients. Slowly pour cooled gelatin over and gently stir.
    Fold in topping and GENTLY stir until uniformly pink.
  3. Set in refrigerator overnight.
  4. All Mother's cooking was "add a bit, take out a bit". You can leave out coconut or marshmallows, trade pecans for walnuts, etc. Just be sure you GUARD your fridge, because once it's tasted, you just may have a stampede on your hands!

Printable Recipe Card

About Mother's Holiday Fruit Salad

Course/Dish: Salads Fruit Desserts
Other Tag: Quick & Easy
Hashtags: #Fruit #24-hour

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