24 HOUR FRUIT SALAD
My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!
Provided by Meggan Hill
Categories Salad
Time 8h20m
Number Of Ingredients 10
Steps:
- In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
- Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
- In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.
Nutrition Facts : Calories 283 kcal, ServingSize 0.75 cup, Carbohydrate 42 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 33 mg, Fiber 2 g, Sugar 31 g
24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE
Steps:
- Gather the ingredients.
- Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
- Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
- Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
- Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
- When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
- Gently fold in the whipped cream.
- Pour the salad into a serving bowl and cover. Chill for 24 hours.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
TWENTY-FOUR HOUR SALAD
A layered green salad with green peas, celery, bell peppers, Cheddar cheese and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts and seeded cucumbers.
Provided by Jane
Categories Salad Vegetable Salad Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
- Cover bowl, and refrigerate for 24 hours before serving.
Nutrition Facts : Calories 639.6 calories, Carbohydrate 11.9 g, Cholesterol 70.4 mg, Fat 59.3 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 15.5 g, Sodium 1014.8 mg, Sugar 7.7 g
TWENTY FOUR HOUR FRUIT SALAD
This recipe was handed down from my Mother who has been making it as long as I can remember. I usually serve it with ham, but it's versatile enough for any meat, or sweet enough to be served as a dessert. Cooking time is the chilling time in this recipe.
Provided by Minxkat1
Categories Fruit
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
- Remove from heat, add butter, stirring until incorporated.
- Pour into large, preferably glass bowl.
- Put into fridge and chill thoroughly- about 1 hour.
- Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
- Decorate with marashino cherries.
Nutrition Facts : Calories 200.8, Fat 6, SaturatedFat 3.3, Cholesterol 66.2, Sodium 62.1, Carbohydrate 36.4, Fiber 1.9, Sugar 29.9, Protein 2.9
TWENTY FOUR HOUR FRUIT SALAD
This is a fruit salad with a cooked dressing.
Provided by ARAMAT
Categories Salad Fruit Salad Recipes
Time P1DT20m
Yield 10
Number Of Ingredients 11
Steps:
- In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
- Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 38.1 g, Cholesterol 52.8 mg, Fat 10.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 52.3 mg, Sugar 29.2 g
TWENTY-FOUR HOUR SALAD
Steps:
- Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.
12-HOUR SALAD
This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. -Dorothy Bowen, Thomasville, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place greens in a 3-qt. bowl or 13x9-in. dish. Layer with celery, peppers, onion and peas. , Mix mayonnaise, sour cream and sugar; spread over top. Sprinkle with cheese and bacon. Refrigerate, covered, 12 hours or overnight.
Nutrition Facts : Calories 280 calories, Fat 23g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 347mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.
24-HOUR FRUIT SALAD WITH COOL WHIP
Make our luscious 24-Hour Fruit Salad with COOL WHIP ahead of time. The rich sauce of this fruit salad with COOL WHIP includes egg yolk and marshmallows.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
- Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
- Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
- Refrigerate 24 hours before serving.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
TWENTY-FOUR HOUR FRUIT SALAD
Number Of Ingredients 13
Steps:
- Mix dry ingredients in saucepan; add eggs, 1/3 of milk, and 1/3 of vinegar. Cook until thick. Add remaining milk and vinegar; continue cooking until thick. Add margarine and vanilla. Pour over marshmallows, nuts, and fruit in large bowl. Let stand for 24 hours. Before serving, whip cream and toss with salad.
Nutrition Facts : Nutritional Facts Serves
OVERNIGHT FRUIT SALAD
I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.
Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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- Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, cherries, and oranges; chill.
- Combine reserved juice, egg yolks, and next 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture boils and thickens (about 5 minutes). Cool completely.
- Stir fruit into egg yolk mixture; fold in miniature marshmallows and whipped cream, and chill for 24 hours.
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