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24 Hour Fruit Salad Recipe
|Canned pineapple chunks||20 Ounce (1 Can)|
|Slightly beaten egg yolk||3|
|Canned pitted light sweet cherries||17 Ounce, drained (1 Can)|
|Oranges||3 , peeled, sectioned, and drained|
|Tiny marshmallows||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2372 Calories from Fat 945
% Daily Value*
Total Fat 105 g162.1%
Saturated Fat 65.3 g326.5%
Trans Fat 0 g
Cholesterol 918.9 mg
Sodium 351.8 mg14.7%
Total Carbohydrates 337 g112.3%
Dietary Fiber 23.3 g93.3%
Sugars 275.2 g
Protein 18 g35%
Vitamin A 57.1% Vitamin C 387.5%
Calcium 44.5% Iron 18.9%
*Based on a 2000 Calorie diet
To make custard, in small heavy saucepan combine reserved syrup, egg yolks, sugar, vinegar, butter or margarine, and salt.
Cook and stir over low heat about 6 minutes or till mixture thickens slightly and coats a metal spoon.
Cool to room temperature.
In large bowl combine pineapple, cherries, oranges, and marshmallows.
Pour custard over; mix fruit mixture gently.
Whip the whipping cream till soft peaks form.
Fold whipped cream into fruit mixture.
Turn into serving bowl.
Cover and refrigerate 24 hours or overnight.