Twenty-Four-Hour-Fruit Salad

October 14, 2016

Prepare delicious Twenty-Four-Hour-Fruit Salad with this recipe.


1 egg

2 tablespoon lemon juice

2 tablespoon granulated sugar

½ cup heavy cream


12 large marshmallows, quartered

1 cup drained canned pineapple tidbits

1 cup diced orange

1 cup seedless grapes

1 cup sliced bananas

8 maraschino cherries, quartered

½ cup slivered, toasted almonds

Crisp salad greens


In a double boiler, beat egg with a fork; stir in lemon juice, sugar, salt. Cook, stirring, over hot water about 5 minutes, or until mixture thickens. Remove from heat; cool. Fold in cream, marshmallows, and fruits; refrigerate overnight.

To serve, fold in almonds; arrange on greens. Left-overs are delicious if frozen in ice cube trays.


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