Creamy Fruit Bowl Recipe
Creamy Fruit Bowl Recipe photo by Taste of Home

Creamy Fruit Bowl Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:10-12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 10-12 servings


  • 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

Nutritional 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.


  1. 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.
  2. Stir in the pineapple, three oranges, 2-1/2 cups grapes and marshmallows. Cover and chill for at least 12 hours.
  3. Fold in whipped cream just before serving. Top with remaining oranges and grapes. Garnish with mint if desired. Yield: 10-12 servings.
Originally published as Creamy Fruit Bowl in Reminisce May/June 1997, p49

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Reviewed Jan. 13, 2013

"Sorry, mistyping : Is the vinegar......"

Reviewed Jan. 13, 2013

"I the vinegar necessary? Couldn't I use lemon juice instead?"

Reviewed Feb. 21, 2010

"Lovely to see on the table and tasty to eat. I use canned mandarin oranges when I don't have fresh oranges."

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