Grandma’s Creamy Fruit Salad
My grandma’s creamy fruit salad is a staple of our Thanksgiving dinner and is delicious for any holiday or special occasion. This salad brings back a lot of memories for me of many Thanksgiving dinners from childhood to adulthood and is one of my favorites. It is a great side dish but would also make a yummy dessert. Creamy lemon marshmellow goodness with pineapple tidbits, mandarin oranges and green grapes. You can also substitute fruit cocktail, red grapes, tropical canned fruit, or other fruit of your choice. It is made the night before and refrigerated for 24 hours. This salad is always a hit in our home and I know you will love it too!
Ingredients for Grandma’s Creamy Fruit Salad:
- 2 large eggs, beaten
- 5 tbsp fresh lemon juice
- 5 tbsp granulated sugar
- 2 tbsp butter
- 8 oz miniature marshmellows
- 1 cup heavy cream, whipped
- 1 20 oz can pineapple tidbits, well-drained
- 1 15 oz can mandarin oranges, well-drained
- 1 cup green grapes, cut in half
- You can substitute other fruit such as fruit cocktail, red grapes, marischino cherries, tropical fruit (canned), etc. You need 4 cups of fruit for the salad.
How to make Grandma’s Creamy Fruit Salad:
- Place beaten eggs in double boiler (you can use a glass bowl over boiling water in a saucepan). Add sugar and lemon juice to eggs and beat together until the mixture is thick and smooth over medium high heat. Make sure you stir the mixture continuously until it is thickened.
- Remove from the heat and stir in the butter and marshmellows. Let butter melt and marshmellows partially melt so they are gooey. Let the mixture cool before adding to the cream.
- Whip the cream in a large glass or metal bowl until it forms stiff peaks.
- Fold the cooled marshmellow mixture into the cream until smooth.
- Place the well-drained fruit in a large serving bowl (make sure the fruit is completely dry) and fold the whipped cream/marshmellow mixture into the fruit.
- Chill in the refrigerator for 24 hours.
Other salad recipes to try:
Grandma's Creamy Fruit Salad
My grandma's creamy fruit salad is a Thanksgiving favorite but great anytime. Creamy lemon marshmellow goodness with your favorite fruit.
Ingredients
- 2 large eggs, beaten
- 5 tbsp fresh squeezed lemon juice
- 5 tbsp granulated sugar
- 2 tbsp butter
- 8 oz miniature marshmellows
- 1 cup heavy cream, whipped
- 1 20 oz can pineapple tidbits, well drained
- 1 15 oz can mandarin oranges, well drained
- 1 cup green grapes, cut in half
Instructions
- Place beaten eggs in double boiler (you can use a glass bowl over boiling water in saucepan). Add sugar and lemon juice to eggs and beat together until the mixture is thick and smooth over medium high heat. Make sure you stir the mixture continuously until it is thickened.
- Remove from the heat and stir in the butter and marshmellows. Let butter melt and marshmellows partially melt so they are gooey. Let the mixture cool before adding to the cream.
- Whip the cream in a large glass or metal bowl until it forms stiff peaks.
- Fold the cooled marshmellow mixture into the cream until smooth.
- Place the well-drained fruit in a large serving bowl (make sure the fruit is completely dry) and fold the whipped cream/marshmellow mixture into the fruit.
- Chill in the refrigerator for 24 hours.