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Overnight Fruit Salad Recipe
Overnight Fruit Salad Recipe photo by Taste of Home

Overnight Fruit Salad Recipe

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5 19
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I first tasted this rich fruit salad at my wedding reception almost 40 years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12-16 servings

Ingredients

  • 3 large eggs, beaten
  • 1/4 cup sugar
  • 1/4 cup vinegar
  • 2 tablespoons butter
  • 2 cups green grapes
  • 2 cups miniature marshmallows
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 2 medium firm bananas, sliced
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup chopped pecans

Nutritional Facts

1 serving (1/2 cup) equals 244 calories, 16 g fat (8 g saturated fat), 84 mg cholesterol, 44 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool.
  2. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans. Yield: 12-16 servings.
Originally published as Overnight Fruit Salad in Taste of Home February/March 1999, p33

Reviews for Overnight Fruit Salad

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
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3 Star
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MY REVIEW
Reviewed May. 16, 2016

"Amazing, to say the least!!!!"

MY REVIEW
Reviewed May. 14, 2016

"What is the purpose of the eggs? I've looked at several other Fruit Salad recipes but this is the first I've seen that called for eggs? Would it ruin the recipe if I omitted them?"

MY REVIEW
Reviewed May. 14, 2016

"This is a definite go to salad for company. I had it years ago, and got the recipe and have made it ever since. It is so refreshing."

MY REVIEW
Reviewed May. 14, 2016

"We always had this for Thanksgiving and Christmas when I was growing up. My grandmother called it 24 hour salad. Yummy thanks for posting."

MY REVIEW
Reviewed May. 14, 2016

"My mom always made this. She put coconut in it. She did not put vinegar, eggs or sugar in it. She added bananas right before serving so they would not turn brown."

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