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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grace’s 24 HOUR FRUIT SALAD Recipe

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This recipe for Grace’s 24 HOUR FRUIT SALAD is from The Ruth Tschida Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE DRESSING:
3 egg yolks
3 Tablespoons sugar
1/8 teaspoon salt
2 Tablespoons vinegar
2 Tablespoons Pineapple syrup
1 Tablespoon butter
1 cup heavy cream, whipped
Beat egg yolks slightly with a fork. Add sugar, salt, vinegar, pineapple syrup and butter and cook in double broiler until thick, stirring constantly. Cool. Fold in whipped cream.

FOR THE SALAD:
2 cups (1 can) pitted drained white cherries (also called Queen Anne cherries)
2 cups (about 20 oz can)pineapple tidbits, drained, reserve 2 Tablespoons syrup for above dressing
2 cups miniature marshmallows
2 oranges, peeled, sectioned, and cut in bite-sized pieces. Save some sections for garnish
Directions:
Directions:
Place above ingredients in a large bowl, and fold in the dressing. Chill 24 hours.

Garnish with Maraschino Cherries and Orange sections.

 

 

 

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