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    You are in: Home / Recipes / Overnight Fruit Salad Recipe
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    Overnight Fruit Salad

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    Ann Marie F's Note:

    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.

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    Units: US | Metric

    • 2 large eggs, beaten
    • 2 tablespoons sugar
    • 2 tablespoons lemon juice
    • 2 tablespoons reserved pineapple juice (see below)
    • 1 tablespoon margarine or 1 tablespoon butter
    • 1 dash salt
    • 3/4 cup heavy whipping cream
    • 1 (16 1/2 ounce) can pitted royal anne or queen anne sweet cherries, drained (I prefer two cans)
    • 2 (15 1/4 ounce) cans pineapple chunks in juice, drained (reserve juice)
    • 2 tablespoons pineapple juice, reserved from the pineapple
    • 2 (11 ounce) cans mandarin orange segments, drained
    • 1 cup miniature marshmallow (or one bag)
    • 1 sliced banana, to taste (optional)
    • 1 cup nuts, coarsely chopped, depending on whether you like the crunch of nuts in your fruit salad (mixed in or sprinkled on top) (optional)
    • 1 cup maraschino cherry, to taste, for garnish, pretty sprinkled over the top since this is a very white-looking dish (optional)


    1. 1
      Prepare cooked Dressing:.
    2. 2
      Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
    3. 3
      Let it cool while you beat the whipping cream.
    4. 4
      Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
    5. 5
      Fold a spoonful of the cooled egg mixture into into the whipped cream.
    6. 6
      Fold the rest of the cooled egg mixture into the whipped cream.
    7. 7
      If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
    8. 8
      Add fruit& nuts to the dressing.
    9. 9
      Refrigerate at least 12 hours to blend flavors.
    10. 10
      Garnish with Maraschino cherries.
    11. 11
      Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

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    Ratings & Reviews:

    • on June 11, 2005


      This salad is truly wonderful tasting - and you're right - it gets better the longer it sits. I didn't have any luck finding the Queen Anne or Royal Anne cherries, so I used Bing cherries and the salad turned purple after a day or so. I also added three bananas instead of one. The flavor of this salad is just awesome. I recommend it highly.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Overnight Fruit Salad

    Serving Size: 1 (337 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 289.7
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 5.8 g
    Cholesterol 77.0 mg
    Sodium 70.0 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 3.6 g
    Sugars 39.5 g
    Protein 3.9 g

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