Monday, May 30, 2016

24 Hour Fruit Salad

A girlfriend, a former Miss Abbotsford,  shared this recipe with me many years ago, and it has remained one of my favorite salads. Can be made ahead and keeps well in the fridge.

  • 2 eggs
  • 4 tbsp sugar 
  • 4 tbsp vinegar 
  • 2 tbsp butter 
  • 1 cup cream - whipped 
  • 2 cups crushed pineapple
  • 2 cups mandarin orange segments
  • 2 cups cherries (or fruit cocktail mix) 
  • 2 cups marshmallows (miniature) 
  1. Beat eggs, vinegar and sugar  - cook on med. heat, stirring until mixture thickens. - be careful not to overcook. 
  2. Remove from heat and add butter.  Let cool. 
  3. Mix drained fruit and marshmallows. 
  4. Fold whipped cream into cooled dressing and then fold in mixed fruit. 
  5. Chill in fridge for several hours before serving.
NOTE: You can vary the fruit according to preference - if you want to add bananas, add them just before serving, otherwise they will turn brown and mushy. 


  1. Do you drain the cans of fruit? Seems like you would but wanted to check. Thanks!

    1. Yes.. you do drain the fruit..I'll make a note of that in the recipe.Thank yo!

  2. In the U.S., many similar recipes call for Cool Whip, a chemically based alternative to whipped cream. I avoid it and many other things that seem to be made of unknown ingredients. When people share recipes on facebook, once in a while I will comment that it looks great, but I am going to use whipped cream instead of Cool Whip. People tell me that Cool Whip holds up much better than whipped cream does. Maybe the eggs, sugar and vinegar dressing holds up better than just whipped cream?