24 Hour Fruit Salad Recipes

24 HOUR FRUIT SALAD

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.

FAMILY FAVORITE 24 HOUR FRUIT SALAD

Steps:

• 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
• 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
• 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
• 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
• 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
• 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
• 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

OVERNIGHT FRUIT SALAD

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.

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

24 HOUR FRUIT SALAD

Steps:

• Whip together cream cheese and Cool Whip.
• Mix in pineapple, apples, grapes and marshmallows.
• Sprinkle pecans over the top.
• Refrigerate for 24 hours.

24-HOUR FRUIT SALAD WITH COOL WHIP

Steps:

• Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
• Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
• Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
• Refrigerate 24 hours before serving.