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Overnight Fruit Salad

 Overnight Fruit Salad
I first tasted this rich 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.
12-16 ServingsPrep: 30 min. + chilling

Ingredients

  • 3 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

Directions

  • 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.
  • 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.
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.