No Reviews
You must be logged in to post a review.
Marinated Fruit Salad
x
Print Options
Description
My sister-in-law served this one year, then I ran away with it! I’ve been making this for Thanksgiving for the past 17 years. It is like no other fruit salad.
Ingredients
- 4 whole Eggs
- 1 cup Sugar
- 3 whole Lemons, Juiced
- 14 ounces, fluid Pineapple Chunks
- 15 ounces, fluid Peach Slices, Cut Into Bite Size Pieces
- 2 cans (15 Oz. Can) Queen Anne Cherries (or White Cherries)
- 16 ounces, weight Large Marshmallows, Cut Into Quarters
- ½ cups Pecans, Chopped
- ½ pints Whipping Cream
Preparation
Beat eggs and sugar, then add the juice of the three lemons. Cook until slightly thickened; set aside until it reaches room temperature.
Drain all fruit and combine with quartered marshmallows and pecans. Whip cream until peaks form, then add to the egg mixture, folding gently. Pour over fruit and nuts. Chill for 6 hours to overnight.
Related Recipes
Prep: Cook:
Serves: 3 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Holiday Cranberry Fluff Salad
by Chanda | My Farmhouse Table in
Salads
by Chanda | My Farmhouse Table in
Salads
An easy Thanksgiving and Christmas recipe made with fresh cranberries for...
Prep: Cook:
Serves: 32 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.