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Creamy Fruit Bowl Recipe

Photo by: Taste of Home

THIS fruit salad is always on the menu for special occasions, since it can be served as a salad or dessert. It's a traditional dish with our family, and it must be passed on to a new bride. When one of us brings it to a gathering, we take a copy of the recipe along to share. Someone always requests it! -Gretchen Baudhuin, Palm Coast, Florida

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10-12 Servings
Prep: 30 min. + chilling

Ingredients

1 can (20 ounces) pineapple tidbits, undrained
3 egg yolks, beaten
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon butter
Dash salt
4 medium navel oranges, sectioned, divided
3 cups seedless grapes, divided
2 cups miniature marshmallows
1 cup heavy whipping cream, whipped
Fresh mint, optional

Directions

Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. Pour juice into a double boiler; add the egg yolks, sugar, vinegar, butter and salt. Cook and stir over medium-low heat until mixture thickens and a thermometer reads at least 160°. Cool.
Stir in the pineapple, three oranges, 2-1/2 cups grapes and marshmallows. Cover and chill for at least 12 hours.
Fold in whipped cream just before serving. Top with remaining oranges and grapes. Garnish with mint if desired. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 201 calories, 10 g fat (6 g saturated fat), 83 mg cholesterol, 37 mg sodium, 28 g carbohydrate, 2 g fiber, 2 g protein.

Creamy Fruit Bowl published in Reminisce May/June 1997, p49