Not much trumps a good fruit salad. That is unless it’s a fruit salad with marshmallows and cream. I’ve had this at several cookouts and potlucks but never made it at home. Now I am wondering why because it’s completely refreshing and satisfying year-round. I love being able to open my refrigerator and BOOM there it is my favorite creamy fruit salad. I dish myself up a huge spoonful, or two, and dig in. For me, I really don’t need anything else.
I could eat it for breakfast, brunch, lunch and in-between! I have to say, my husband and kids feel the same. When we ran out of this batch after a few days there were cries of disappointment and pointing fingers of who had more and who finished the last bit. While normally arguments are annoying I was proud that I’d made something everyone loved enough to get up in arms about it.
While normally arguments are annoying I was proud that I’d made something everyone loved enough to get up in arms about it.
Many people serve this as a dessert but you know what? I’m a little funny because I love having this for breakfast. In fact, I have also had this for lunch and I think it beats any sandwich, anytime! It’s sweet, light and refreshing, and so easy to bring with you to work. I do believe I’ve made my colleagues green with envy!
I also get requests now that I’ve made it. I think It’d be lovely at the holidays with cherries and pineapple – yum! I am definitely going to whip it up as a side, since much of our holiday meal is heavy. I’m actually getting excited just thinking about it! Oh, I give up… I’ll probably make some this weekend!
2 eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice
1 tablespoon butter or margarine
3/4 cup whipping cream
1 can (15 oz) pitted dark sweet cherries in syrup, drained
2 cans (20 oz each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
3 seedless oranges, peeled, cut into small chunks
1 cup miniature marshmallows
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.