24 Hour Salad With Fruit And Custard Recipes
FAMILY FAVORITE 24 HOUR FRUIT SALAD
This old-fashioned fruit salad can be made any time of year. Cool, creamy, and fluffy, you'd never guess it's made with canned fruit. The combination of fruit gives it a tropical feel. Sweet and creamy, the homemade custard is the perfect base for this fruit salad. Marshmallows soak all the goodness from the custard sauce....
Provided by Cecelia Anderson
Categories Fruit Desserts
Time 10m
Number Of Ingredients 14
Steps:
- 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
- 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
- 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
- 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
- 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
- 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
- 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.
24 HOUR FRUIT SALAD
This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
- On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
- Mix the pudding mix and milk together until thick.
- Fold the whipped cream and pudding together.
- Fold the fruits and marshmallows into the cream and pudding mixture.
- Refrigerate overnight.
TANGY 24 HOUR FRUIT SALAD
Make and share this Tangy 24 Hour Fruit Salad recipe from Food.com.
Provided by Jacqueline Edmond
Categories Pineapple
Time P1DT20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Drain fruit well.
- In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
- Sprinkle with coconut.
- Let stand in refrigerator 24 hours before serving.
Nutrition Facts : Calories 372.1, Fat 6.7, SaturatedFat 4, Cholesterol 13.2, Sodium 64.5, Carbohydrate 80.4, Fiber 2.6, Sugar 61.7, Protein 3.2
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