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Creamy Fruit Bowl

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


  • 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


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

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