This colorful fruit salad has a cooked dressing that is easy to prepare. It was a holiday favorite of ours when I was growing up. Enjoy.

Joan

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 day
total:
1 day
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a double boiler, combine the egg yolks, sugar, vinegar, butter, salt, and reserved juice from the pineapple tidbits. Cook and stir constantly until thick. Remove from heat, set aside to cool.

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  • In a large mixing bowl, beat cream until soft peaks form.

  • Fold the whipped cream, cherries, marshmallows, pineapple and oranges into egg yolk mixture. Chill for 24 hours. Garnish top with extra chopped oranges and maraschino cherries if desired.

Nutrition Facts

309 calories; protein 3.4g 7% DV; carbohydrates 40.2g 13% DV; fat 16.7g 26% DV; cholesterol 138.7mg 46% DV; sodium 40.6mg 2% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
12/24/2003
This is a great recipe! I used two cups of Mandarin Oranges instead of the fresh orange pieces and mini marshmellows instead of quartered ones. It turned out great and so easy!!I've also made this using a large tub of cool whip in place of the heavy cream. It's a great recipe:) Read More
(21)

Most helpful critical review

Rating: 3 stars
11/24/2005
WATCH OUT. This is a good salad but this recipe is WRONG. You use only 2 tbsp. of the reserved pineapple juice in the cooked dressing part not all of it. The mixture you cook has to be thick like a pudding and it won't thicken with that much pineapple juice. You can use mini marshmallows dark cherries instead of white ones if you can't find the white ones and mandarin oranges if you don't want to peel oranges. Read More
(25)
11 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/23/2005
WATCH OUT. This is a good salad but this recipe is WRONG. You use only 2 tbsp. of the reserved pineapple juice in the cooked dressing part not all of it. The mixture you cook has to be thick like a pudding and it won't thicken with that much pineapple juice. You can use mini marshmallows dark cherries instead of white ones if you can't find the white ones and mandarin oranges if you don't want to peel oranges. Read More
(25)
Rating: 5 stars
12/24/2003
This is a great recipe! I used two cups of Mandarin Oranges instead of the fresh orange pieces and mini marshmellows instead of quartered ones. It turned out great and so easy!!I've also made this using a large tub of cool whip in place of the heavy cream. It's a great recipe:) Read More
(21)
Rating: 3 stars
11/23/2007
I used to make this recipe a long time ago from the BH&G cookbook. I too was confused by the amount of pineapple juice to add. To get two cups of pineapple I had to open two cans. I didn't see a stated amount to add to the dressing altho I sure didn't think adding all that I reserved would work!! The cooked part of the dressing didn't thicken that much on it's own (and I use jumbo eggs) but after mixing with the whipped cream I was satisfied with the texture. (And still am the day after.) My salad didn't get watery and the dressing certainly was not too thick. Next time I may add a little more sugar to the dressing or maybe some to the whipping cream as this salad was not very sweet. I don't have a sweet tooth and don't like my food overly sweet but this could use a bit more sweetness. Or I'll stick to the ambrosia recipe from the back of the Dole can...faster cheaper and maybe not better but certainly just as good!! Read More
(5)
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Rating: 5 stars
10/13/2011
this is a very easy salad to prepare plus you can make it a day ahead. i use fruit cocktail instead of the cherries and a can of mandarins instead of the fresh oranges. Read More
(2)
Rating: 3 stars
04/21/2007
I have a similar recipe where you melt the marshmallows as you cook the egg mixture. It helps to thicken it up. Read More
(2)
Rating: 5 stars
09/06/2014
This is very similar to what I grew up with but since I never liked it as a kid (it was never sweet enough - looked yummy tasted like vinegar) I have modified a few elements to make it a little more delectable. The suggested amount of 2 tbsp of reserved juice worked perfectly. Be sure not to use any more vinegar than specified - apple cider vinegar worked well just the right amount of zing. Make sure all the egg white is separated - those little bits hanging on can form clumps in your custard. Be sure to stir constantly with a whisk as it thickens. I used 1/2 amount of sugar and threw a handful of marshmallows into the custard as it cooled and stirred until it was all melted (this helps cool the custard as well as add a little "fluff". I also added powdered sugar to the whipped cream til it was slightly sweet (about 3 tbsp) I used 2 jars of dole tropical fruit drained well as it tends to be less mushy and tastes better than the canned stuff. I think what people forget is that this is an OLD recipe and when I was a kid canned fruit was packed in HEAVY syrup! So as the mixture sat the sweetness from the fruit made the entire salad sweet (Hence 24hrs). Today most of the fruit is packed in natural juice and really doesn't taste sweet at all. So taste everything before you mix it together people! Don't just follow a recipe and then be upset at your results... If you refrigerate your fruit ahead of time and sweeten everything to your liking you really do not have to wait 24hrs! Read More
(1)
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Rating: 3 stars
11/04/2014
I cut up a firm apple leave skin on and add 1/2 C walnuts. Be sure your custard is completely cool before adding to the whip cream. Also whip cream until hard peaks not soft peaks. When the salad sits overnight it will be too runny with soft peaks. It is yummy and worth the work you put into it. I also use fruit cocktail (big can)instead of oranges with a small can of mandarin oranges. I don't use the pineapple. My family requests this salad every Thanksgiving and Christmas. Read More
Rating: 5 stars
12/09/2014
Thank you for posting this! My Mom made this all the time - mostly at Christmas. It really does need to sit for 24 hours to let the flavors develop and also gel. I always double this for a large crowd but use only 2 T white vinegar instead of 4. Like someone said the 2 T of canned juice is adequate. Might not even be necessary. Just taste as you go along when melting the mix over the stove in a double boiler. We always melt that marshmallows right into the sauce - because it adds to the 'gel' and also alot of people just don't like the look or feel of marshmallows. Read More
Rating: 5 stars
11/19/2019
Our family makes this every year for Thanksgiving and Christmas! We substitute mini marshmallows use Bing (dark sweet) cherries green seedless grapes and skip the oranges - but essentially the same recipe. As an option we sometimes add chopped walnuts. YUM Read More
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