24 Hour Fruit Salad
Indulge in the nostalgic charm of a classic *24 Hour Fruit Salad*, a creamy and refreshing dessert that’s worth the wait! This make-ahead recipe combines vibrant pineapple chunks, juicy mandarin oranges, sweet red grapes, and fluffy miniature marshmallows, all enveloped in a rich, velvety custard base made with egg yolks, pineapple juice, and a hint of vanilla. Finished with freshly whipped cream and slices of perfectly ripe bananas, this chilled fruit salad develops its signature flavor and texture after an overnight rest in the fridge. Perfect for holidays, potlucks, or family gatherings, this crowd-pleasing dessert offers a delightful balance of tangy fruit, airy sweetness, and silky custard. Whether served in a large bowl or individual portions, *24 Hour Fruit Salad* is a retro delight that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Pineapple chunks (canned, drained or fresh)
- 1.5 cups Mandarin oranges (canned, drained or fresh)
- 1.5 cups Seedless red grapes (halved)
- 1 cup Miniature marshmallows
- 2 large Egg yolks
- 0.5 cup Granulated sugar
- 1 tablespoon All-purpose flour
- 0.5 cup Pineapple juice (reserved from canned pineapple or fresh)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Whipping cream
- 2 medium Bananas (sliced, added just before serving)
Instructions
In a medium saucepan, whisk together egg yolks, granulated sugar, and flour until smooth.
Gradually add pineapple juice and lemon juice to the egg mixture, whisking continually to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (approximately 8–10 minutes).
Remove from heat and stir in the vanilla extract. Allow the mixture to cool completely.
In a large mixing bowl, combine the pineapple chunks, mandarin oranges, and halved grapes.
Once the cooked mixture has cooled, gently fold it into the fruit mixture, ensuring all the fruit is evenly coated.
Cover the bowl tightly with plastic wrap and refrigerate overnight or at least 12 hours to allow the flavors to meld together.
Just before serving, whip the whipping cream in a separate bowl until soft peaks form.
Gently fold the whipped cream into the salad mixture along with the miniature marshmallows.
Slice the bananas and fold them into the salad just before serving to prevent browning.
Transfer the fruit salad to a serving dish or individual bowls and serve chilled.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 371.6 g | 135% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 289.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2352 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
