TANGY FRUIT SALAD
I got this recipe from dear friends many years ago, and it has been a mainstay at my house ever since. This salad is a sweet refreshing side dish or light dessert.-Darlene Alexander, Nekoosa, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple juice into a small bowl; set aside. In a large serving bowl, combine the pineapple, fruit cocktail, mandarin oranges, bananas, apples and strawberries if desired., Whisk the pudding mix and drink mix into the reserved pineapple juice. Fold into fruit mixture. Refrigerate before serving.
Nutrition Facts :
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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
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.
24 HOUR FRUIT SALAD
My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!
Provided by Meggan Hill
Categories Salad
Time 8h20m
Number Of Ingredients 10
Steps:
- In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
- Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
- In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.
Nutrition Facts : Calories 283 kcal, ServingSize 0.75 cup, Carbohydrate 42 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 33 mg, Fiber 2 g, Sugar 31 g
TANGY 24 HOUR FRUIT SALAD
Make and share this Tangy 24 Hour Fruit Salad recipe from Food.com.
Provided by Jacqueline Edmond
Categories Pineapple
Time P1DT20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Drain fruit well.
- In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
- Sprinkle with coconut.
- Let stand in refrigerator 24 hours before serving.
Nutrition Facts : Calories 372.1, Fat 6.7, SaturatedFat 4, Cholesterol 13.2, Sodium 64.5, Carbohydrate 80.4, Fiber 2.6, Sugar 61.7, Protein 3.2
24 HOUR FRUIT SALAD
I made this many years ago for the first time (as a teenager). I like to bring this to potlucks/picnics because it makes a lot and tastes great with summer cuisine.
Provided by Margo59
Categories Dessert
Time P1DT30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni per package directions to al dente; drain, rinse and cool.
- Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
- Boil over medium heat, stirring constantly until thickened.
- Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
- The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
- Refrigerate until serving time.
Nutrition Facts : Calories 212.9, Fat 3.1, SaturatedFat 2.2, Cholesterol 17.6, Sodium 73.6, Carbohydrate 44.7, Fiber 1.3, Sugar 27.5, Protein 3.2
24 HOUR SALAD
This salad was served at a potluck luncheon at work today and is just to die for. I hope you enjoy it as much as I did. Cook time is refrigeration time.
Provided by MsKittyKat
Categories Cauliflower
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon, crumble and set aside.
- Place the following items in order listed into a big bowl: Lettuce (torn into bite size pieces), Cauliflower (broken into small pieces), Onion (chopped or sliced- your choice), Crumbled bacon Sprinkle all sugar on top of salad.
- Mix mayo and parmesan cheese- spread on top of salad.
- Cover with plastic wrap then aluminum foil.
- Refrigerate overnite.
- Drain water from salad, mix and serve.
Nutrition Facts : Calories 466.8, Fat 37.3, SaturatedFat 11.1, Cholesterol 51.7, Sodium 805.9, Carbohydrate 23.2, Fiber 2.8, Sugar 13.8, Protein 11.4
24 HOUR SALAD
I found several 24 Hour Salad recipes, but none are exactly like the one I make. I'm posting it here for safekeeping...it's a family favorite. It has just the right amount of tangy, sweet, and savory. Enjoy!
Provided by DragonIady
Categories Cauliflower
Time P1DT30m
Yield 1 large salad, 8 serving(s)
Number Of Ingredients 9
Steps:
- Layer the first four ingredients in the order listed above, starting with lettuce on bottom.
- Mix sugar, mayo, cheese, and salt/pepper.
- Spoon mayo mixture on top of layered ingredients.
- Refrigerate and then toss AFTER 24 hours.
- I like to add frozen peas for color. *Prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.
Nutrition Facts : Calories 626.4, Fat 45.5, SaturatedFat 11.8, Cholesterol 83.1, Sodium 1859.4, Carbohydrate 29.5, Fiber 2.9, Sugar 13.7, Protein 26.5
24 HOUR FRUIT SALAD
I looked but couldn't find a recipe on Zaar exactly like this one. It's a huge favorite with my family and is a must for every holiday dinner. It's best when refrigerated for 24 hours, but I've made it the same morning of the meal and it was still wonderful!
Provided by Katlinn
Categories Dessert
Time P1DT30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whip together cream cheese and Cool Whip.
- Mix in pineapple, apples, grapes and marshmallows.
- Sprinkle pecans over the top.
- Refrigerate for 24 hours.
TWENTY FOUR HOUR FRUIT SALAD
This recipe was handed down from my Mother who has been making it as long as I can remember. I usually serve it with ham, but it's versatile enough for any meat, or sweet enough to be served as a dessert. Cooking time is the chilling time in this recipe.
Provided by Minxkat1
Categories Fruit
Time P1DT1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
- Remove from heat, add butter, stirring until incorporated.
- Pour into large, preferably glass bowl.
- Put into fridge and chill thoroughly- about 1 hour.
- Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
- Decorate with marashino cherries.
Nutrition Facts : Calories 200.8, Fat 6, SaturatedFat 3.3, Cholesterol 66.2, Sodium 62.1, Carbohydrate 36.4, Fiber 1.9, Sugar 29.9, Protein 2.9
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