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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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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


  • 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.


  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

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Reviewed Dec. 7, 2013

"A GREAT go to recipe!"

Reviewed Nov. 21, 2012

"My entire family of 7 and everyone else I have made this for Love it!!! It is always on the menu for get togethers. SO GOOD!!!"

Reviewed Jul. 20, 2012

"Since this recipe was first printed, I have made it many times for family events and picnics. I get requested to make it frequently especially by my mother who loves it and makes it too."

Reviewed Apr. 22, 2011

"i have made this fruit salad for a few years now and everyone looks forward to it , especially for Easter! We love it, thank you and have a wonderful day!"

Reviewed Jan. 3, 2010

"I have made this salad for several years now, always with rave reviews."

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