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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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It wouldn't be Thanksgiving at our house without this fruit salad. The directions may sound a little difficult and time consuming - but they really aren't. This salad is worth every second it takes to prepare it. Cut it in squares and serve it on a bed of shredded lettuce. Ingredients:
2 eggs, beaten |
5 tablespoons fresh lemon juice |
5 tablespoons sugar |
2 tablespoons butter |
1/2 lb miniature marshmallow |
1 (20 ounce) can pineapple chunks |
1 (15 ounce) can queen anne cherries, if not available i use bing cherries |
1 (11 ounce) can mandarin oranges |
2 bananas, sliced (on the ripe side) |
1/2 cup chopped walnuts |
1 cup heavy cream, whipped |
Directions:
1. Add lemon juice, sugar and butter to beaten eggs in top of double boiler.
2. Add marshmallows and stir until marshmallows are melted. Cool.
3. Add remaining ingredients except cream and nuts.
4. Fold nuts into whipped cream.
5. Carefully fold whipped cream mixture into fruit mixture.
6. Place in refrigerator at least 12 hours before serving.
7. Note: I do not use a double boiler. I find a heavy saucepan or dutch oven works fine as long as the heat is very low and you stir it almost constantly until marshmallows are melted.
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