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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

24 hr Fruit Salad Recipe

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This recipe for 24 hr Fruit Salad is from The Wright Family Cookbook Project, 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:  
Fruit Selection (Use any variety of fruit, 6 cps total)
Pineapple Tidbits, reserve 2 Tbls of juice for dressing
Mandarin Oranges
Red &/or Green Grapes
Apple Chunks
Strawberries
Banana Slices, see tip below
Mini Marshmallows, see tip below

Dressing
2 eggs, beaten
2 Tbls sugar
1 Tbls butter
2 Tbls lemon juice
2 Tbls pineapple juice – off the can of pineapples
Dash of salt
8 oz Cool Whip
Directions:
Directions:
Beat the eggs in a sm pan with the sugar, juices, and salt. Turn on the stove and heat over med heat. Add the butter and heat until boiling, stir constantly to keep eggs from separating. Cool completely and mix with whipped topping.

Add whatever fruit you have chosen to use, stir gently. Refrigerate for 12-24 hours before serving.

If you use Bananas, don’t add them more than 6 hrs before serving for best results.

If you use Mini marshmallows, don’t add them till right before serving as they tend to get mushy after a few hours.
Personal Notes:
Personal Notes:
This is an amazing fruit salad but it doesn't last well so it needs to be eaten up within 24-36 hrs at the most.

 

 

 

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