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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

Twenty Four Hour Fruit Salad Recipe

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This recipe for Twenty Four Hour Fruit Salad is from God's Cooks: Sharing Our Blessings - Volume 2, 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:  
1 lb. red grapes (cut in half)
2 c. miniature marshmallows
1 c. chopped pecans
1 - 16 oz. can crushed pineapple, drained - save juice
4 egg yolks
juice of 1/2 lemon
1/4 c. pineapple juice
1 pt. whipping cream, whipped
Directions:
Directions:
Mix together in small pan: egg yolks, lemon juice, and pineapple juice. Cook over low heat, stirring constantly until thickened. (Watch closely - burns easily) Cool completely.
In a large bowl, combine grapes, pineapple, marshmallows and nuts. Pour cooled sauce over fruit. Fold in whipped cream. (I usually add just a little sugar to the whipped cream)
Refrigerate at least overnight or up to 24 hours.
Personal Notes:
Personal Notes:
Aunt Elfrieda Daily always brought this salad to our Thanksgiving Dinners when we were growing up. We always call it "Elfrieda's Salad"

 

 

 

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