Creamy Fruit Bowl Recipe

4.5 3 2
Creamy Fruit Bowl Recipe
Creamy Fruit Bowl Recipe photo by Taste of Home
Publisher Photo

Creamy Fruit Bowl Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
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.
Originally published as Creamy Fruit Bowl in Reminisce May/June 1997, p49

Nutritional Facts

3/4 cup: 201 calories, 10g fat (6g saturated fat), 83mg cholesterol, 37mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 2g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Fruit Bowl

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Astheart User ID: 6678851 16895
Reviewed Jan. 13, 2013

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

MY REVIEW
Astheart User ID: 6678851 46005
Reviewed Jan. 13, 2013

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

MY REVIEW
Isolda User ID: 2915263 201970
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."

Loading Image