Thanksgiving Feast: Thanksgiving Fruit Salad

Thanksgiving Fruit Salad

PREP TIME

20 minutes mins

RESTING TIME

6 hours hrs

TOTAL TIME

6 hours hrs 20 minutes mins

SERVINGS

6 -8 servings

Ingredients

FOR THE PINEAPPLE CUSTARD:

▢ 3 tablespoons pineapple juice from the can of Dole Pineapple Chunks

▢ 2 tablespoons lemon juice

▢ 1/4 cup sugar

▢ 3 egg yolks

▢ 1 tablespoon cornstarch

▢ 1 tablespoon butter

FOR THE FRUIT SALAD:

▢ 20 oz pineapple tidbits drained (save 3 tablespoons for the pineapple custard)

▢ 1 cup jarred cherries drained (not cherry pie filling or topping)

▢ 15 oz mandarin oranges drained

▢ 1 cup grapes

▢ 2 cups marshmallows mini or large (halved if using large)

▢ 1 cup whipped cream beat into firm peaks

▢ 2 bananas sliced

▢ 1 green apple diced

Instructions

FOR THE PINEAPPLE CUSTARD:

In the bowl of a double boiler, combine the pineapple juice, lemon juice, sugar, egg yolks, cornstarch and butter.

Set over a double boiler and cook, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. This usually takes 8-10 minutes. Transfer to a bowl and let cool before adding to the fruit salad.

FOR THE FRUIT SALAD:

Combine all the ingredients except the whipped cream and bananas. Fold in the cooled pineapple custard and whipped cream.

Refrigerate overnight or at least 6 hours. Add the sliced bananas and apples just before serving. Enjoy!

Notes

Recipe Tips

What makes this salad especially special is the addition of marshmallows that get soft and sponge-like as the salad sits overnight. Be sure to let it sit for at least 6 hours.

Use the right kind of cherries! You want jarred or canned cherries packed in thin, liquid juice. Do not use cherry pie filling or topping.

This fruit salad is incredibly versatile! You can use any fruit you have on hand. I also sometimes like to add 1/2 cup shredded coconut.