Creamy Fruit Bowl
Reminisce
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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
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Overnight Recipes
TIME: Prep: 30 min. + chilling
Ingredients:
- 1 can (20 ounces) pineapple tidbits, undrained
- 3 egg yolks, beaten
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon butter
- Dash salt
- 4 oranges, sectioned, divided
- 3 cups seedless grapes, divided
- 2 cups miniature marshmallows
- 1 cup heavy whipping cream, whipped
- Fresh mint, optional
Directions:
Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside. Pour the juice into the top of a double boiler; add 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 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.