Heavenly Fruit Hash Recipes

HOLIDAY RECIPES: HEAVENLY HASH

Steps:

• Freeze the mixing bowl for 20 minutes before whipping the cream.
• Add 1 tablespoon of pineapple juice from the can to the whipping cream as you whip it.
• Stop when soft peaks form.
• Drain the juice for all the cans of fruit and combine in a large bowl.
• Add the bag of marshmallows.
• Then, fold in the whipped cream.
• Cover and put in the fridge until ready to serve.

HEAVENLY HASH FRUIT SALAD

Steps:

• 1. FIRST, you will need 1 very large bowl for the salad and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.) Wash and drain all fresh fruits and celery; allow to drain until as dry as possible. Drain all canned ingredients well.
• 2. Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems, if needed). Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
• 3. Cut up apples and celery as directed in the ingredients list. dd to the large bowl (as per above).
• 4. Peel and slice bananas, and add to the salad bowl.
• 5. If using large marshmallows, cut them into quarters with kitchen shears into the salad bowl. If using miniature marshmallows, just add them to the salad bowl.
• 6. Add walnut pieces to the salad bowl.
• 7. To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonnaise and whisk them together. Add sugar, spices, and rum (or almond) extract.
• 8. Mix the dressing well to thoroughly combined.
• 9. Pour dressing over salad in a large bowl.
• 10. Gently fold all ingredients with a rubber spatula until well coated with dressing.
• 11. Cover and refrigerate for 1-2 hours before serving.

GREAT GRANDMA'S HEAVENLY HASH

Steps:

• 1. Pour whipping cream in bowl (preferably glass cause plastic can have a bit of grease and the cream wont take if there's any oil or grease) and whip with an electric mixer until stiff peaks start to form. The same consistency as what whipped cream is supposed to be, obviously, lol.
• 2. You'll need a good pair of scissors and a glass of water. Using clean scissors snip the marshmallows in half or quarters if you like but halves are easiest, dipping the scissors in the water to cut the marshmallows easier as it gets sticky. The miniature Marshmallows tend to get mushy too quickly so that's the reason I use the big marshmallows.
• 3. Drain and add pineapple. Discard juice.
• 4. Take the cherries out of the jar and save the juice. Cut the cherries over the bowl so the juice drips into the mixture.
• 5. Slice bananas. I cut them in half down to the bottom of the peel and then cross cut them into 4ths but you can slice them how you like. Add to mixture. (I cut everything over the bowl and just let it fall right in).
• 6. Give the mixture a stir or two and then add a little at a time, take your leftover cherry juice and a splash or two and mix it up til its nice and pink and has a slight cherry taste to it.
• 7. Cover and Refrigerate for 3-4 hours or until marshmallows are softened. The only drawback to this dish is that the bananas will tend to brown by the next day. Its still good but over a couple of days it can get a little watery/oily texture to it. Not much you can do about that. However, the stuff never is around that long anyway because the family eats it up pretty quick. You can also add other things to this recipe like grapes, raisins or nuts. It's up to you. You can also substitute Cool Whip for the whipping cream but I like the real thing. Enjoy!
• 8. *if you want to make double the recipe, obviously you're going to double the ingredients. For heart patients my father happens to be one and they told him to use Cool Whip instead of whipping cream. I love the real thing though.

HEAVENLY HASH

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cool completely.
• In a large bowl, combine rice, pineapple, marshmallows, cherries and about 1 tablespoon cherry juice. In a chilled bowl, whip the cream until peaks form. Fold in confectioners sugar. Fold whipped cream into rice mixture. Refrigerate for 2 hours.

HEAVENLY PINEAPPLE HASH

Steps:

• 1. Drain pineapple well and set aside.
• 2. Using kitchen scissors or paring knife, cut each marshmallow into 4-6 pieces into a large mixing bowl (DO NOT use miniature marshmallows, it won't work; this step is sticky and a little tedious, but the results are so worth it!) Set aside.
• 3. In a mixing bowl, whip cream to stiff peak stage and set aside.
• 4. In a small saucepan, mix together well, egg yolks, sugar and vinegar.
• 5. Cook, stirring constantly, over medium/medium low heat until just thickened.
• 6. Remove from heat, add pineapple and stir until coated.
• 7. Pour mixture over marshmallows and mix very well (until all the marshmallow pieces are coated.)
• 8. Add whipped cream and fold in well.
• 9. Cover and refrigerate.
• 10. Before serving, give it an additional stir for final blending of flavors.

HEAVENLY HASH (FRUIT SALAD)

Steps:

• Combine fruit, sugar and marshamallows.
• Fold whipping cream into fruit mixture.
• Keep chilled until serving time.

HEAVENLY HASH FRUIT SALAD! MY MOM'S RECIPE!

Steps:

• 1. Drain fruit cocktail, oranges, Drain pineapple juice into a cup
• 2. In large bowl add canned fruits. In separate bowl add lemon juice small amount of ice cold water and sliced bananas (small amount of water mostly lemon juice)
• 3. In another bowl add sour cream. Thin sour cream with pineapple juice until smooth & creamy. add dressing to canned fruit drain bananas (from lemon juice & water mixture) add to fruit mixture and add marshmallows. Stir and refrigerate. Serve and enjoy!

NANA'S HEAVENLY HASH

Steps:

• Stirring constantly, toast pecans in a dry medium-hot iron skillet until fragrant! Be careful not to scorch them! Set aside to cool, then chop!
• Add water to saved fruit juices to make 2 cups; bring to boil and dissolve gelatin.
• Add 2 cups cold water and cool until partially set.
• Add all ingredients EXCEPT cool whip.
• When thickened but not completely set, fold sour cream into cool whip, then into jello-fruit mixture until well combined.
• Pour into a pretty clear glass bowl, or trifle bowl ~ this makes a large amount!
• Chill for several hours before serving.

HAWAIIAN SALAD/HEAVENLY HASH

Steps:

• After draining the fruits, pat them with paper towels to get more moisture off.
• Stir together sour cream and Cool Whip. Add remaining ingredients and stir gently to combine.
• Chill at least 4 hours.

HEAVENLY HASH

Steps:

• Preheat oven to 350 degrees.
• Mix eggs and sugar, stir till very thick.
• Add dry ingredients until smooth.
• Add dates, vanilla and nuts.
• Mix till blended.
• Place in a greased cake pan.
• Bake approximatly 30 minutes.
• Cake should be very dry.
• Crumble cake onto a platter and place fruit on top with whip cream.
• Or other favorite fruits of your choice.

HEAVENLY CHERRY HASH

Steps:

• 1. Gather all ingredients.
• 2. In a large mixing bowl, beat together sweetened condensed milk and thawed whipped topping until very well combined.
• 3. Add remaining ingredients; fold in until very well combined.
• 4. Cover and refrigerate for at least 3 hours or overnight.
• 5. Serve well chilled; garnish with mint leaves or as desired. Cover and refrigerate leftovers.