Page 143 - 2019TOHCookbook

RYMASZEWSKI | HULL, MA | SERVES 10-12
Grandma always made this 24 Hour Salad for the holidays. Even when you are too full for pie or cookies, you always have room for this yummy marshmallow and fruit salad. It’s even better the next couple of days as a snack any time of day!
INGREDIENTS
1 20 oz. can pineapple tidbits, drained
(save the juice for making the base - 2 tbsp. of juice are needed)
3 11 oz. cans mandarin oranges, drained
Fresh grapes (purple preferred), cut in half. For measurement, fill the pineapple can. 3 egg yolks
2 tbsp. butter
2 tbsp. sugar (for base) plus 1 tsp. sugar (for whipping cream)
2 tbsp. vinegar
2 tbsp. of pineapple juice
A pinch of salt
8 oz. heavy cream
1 package mini marshmallows
INSTRUCTIONS
1. Before you begin, put a small metal bowl in the refrigerator (needs to be cold to make the whipped cream).
2. Prepare and chill the fruit. Combine the drained pineapple tidbits, drained mandarin oranges, and cut grapes in a large bowl and place in the refrigerator to cool while making the base and whipped cream.
3. Combine egg yolks, butter, sugar, vinegar, pineapple juice, and pinch of salt in a small pan, cooking slowly on a low flame, stirring constantly until the mixture thickens. Remove from heat and set aside to cool in the pan. This will be the base.
4. While base is cooling, make whipped cream. Pour the heavy cream and 1 teaspoon of sugar into the cooled metal bowl. Whip with electric beaters until cream mixture becomes whipped cream.
5. Coat the fruit with the base, folding it in gently.
6. Fold in 1 package of mini marshmallows.
7. Fold in the whipped cream.
8. Place in the refrigerator overnight (it’s best to give it a stir once or twice during this time to mix the flavors up).
9. When ready to serve, transfer to a large, clear glass bowl to show off all the colors of the fruit, if you’d like.
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GRANDMA’S 24 HOUR SALAD