Overnight Fruit Salad Recipe 445 Food
OVERNIGHT FRUIT SALAD
I first tasted this rich, old-fashioned fruit salad at my wedding reception many 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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
OVERNIGHT FRUIT SALAD
I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.
Provided by Ann Marie F
Categories Oranges
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare cooked Dressing:.
- Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
- Let it cool while you beat the whipping cream.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
- Fold a spoonful of the cooled egg mixture into into the whipped cream.
- Fold the rest of the cooled egg mixture into the whipped cream.
- If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
- Add fruit& nuts to the dressing.
- Refrigerate at least 12 hours to blend flavors.
- Garnish with Maraschino cherries.
- Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.
OVERNIGHT LAYERED FRUIT SALAD
This recipe reminds me of the old "dinner on the ground" picnics from church during my childhood! It is a fruit version of the ever popular 7-Layer Salad. It should be made at least 8 hours ahead of time. It features oranges, apples and grapes atop a bed of shredded lettuce. Prep time and cooking time does not include the 8 hour chilling time! From Jack Reynolds in the Master Gardner Cookbook
Provided by breezermom
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the shredded lettuce in a deep 2-quart glass serving bowl.
- Peel and section the oranges over a bowl, reserving the juice. Combine apple slices and orange juice; toss to coat. Layer apple slices over the lettuce; top with the orange sections and grapes.
- Combine mayonnaise and sour cream in a small bowl; stir well. Spread mayonnaise mixture over salad, sealing to the edge of the bowl. Sprinkle with cheese. Cover and chill at least 8 hours.
OVERNIGHT SALAD
This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.
Provided by kris in ks
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Layer in preceding order.
- Cover tightly and refrigerate overnight.
- Toss before serving.
24 HOUR FRUIT SALAD
This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
- On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
- Mix the pudding mix and milk together until thick.
- Fold the whipped cream and pudding together.
- Fold the fruits and marshmallows into the cream and pudding mixture.
- Refrigerate overnight.
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