Holiday Fruit Salad

Holiday Fruit Salad

This fruit and marshmallow laden salad has been part of our family holidays for decades. In fact, this very recipe originated from my great-grandmother, a sweet petite Irish woman (who barely hit 4 feet, 8 inches) who loved to sip a glass of wine and spin a tale. She left this world when I was in 3rd grade at age 92…but she has lived on through her stories, which were well known to be a mix of fact and fiction, and her fabulous recipes. My mom and her sister would stop by Dama’s house for visits after school often to sample a loaf of her purple bread…baked with whole walnuts which provided the distinctive color. Practicing her kneading technique on Dama’s fleshy arms was one of my mom’s favorite memories of her grandmother. Dama’s roast mallards, brandied peaches, spicy pickles and relishes and even her young suckling pig complete with a red apple in its mouth were some of the legendary creations from her kitchen. One of her mottoes was, “It’s enough to feed a starving man,” which was repeated due to the queries of why there was a bowl with just a few peas along with a mish mash of other leftovers stored in the ice box. She and Dappy (my great-grandfather) lived near a railroad line and Dama wanted to be prepared with provisions in case a beggar should come knocking on her door.  This treasured recipe from Dama for 24 hour salad became part of our holiday tradition…and appeared on our dining room table for Thanksgiving, Christmas and Easter celebrations.

Ingredients

  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 2 tablespoons pineapple juice
  • ¼ cup sugar
  • 1 tablespoon butter
  • dash of salt
  • 1 or 2 cans Royal Anne cherries, drained
  • 2 cups pineapple chunks, Del Monte Gold preferred
  • 1 large can mandarin oranges, drained
  • 1 can pear chunks
  • 2 bananas, sliced
  • 1-2 cups grapes, sliced
  • 2 bananas, peeled and sliced
  • 2 cups marshmallows, cut in half
  • 1 cup heavy cream
Read the whole recipe on That Skinny Chick Can Bake