RCI-DS.004.0153.001
Hour Fruit Salad
Hour Fruit Salad
Prep35 min
Cook5 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- Pitted sweet cherries1 can
- pineapple Chunks in Juice2 can
- x oranges3 unit
- 1 cup
- lrg eggs2 unitbeaten
- 2 unit
- tbl white vinegar2 unit
- tbl pineapple juice2 unitfrom chunks
- tbl margarine or butter1 unit
- 3/4 cup
Method
1
Drain the canned pineapple chunks and sweet cherries, reserving 2 tablespoons of pineapple juice for the dressing.
2
Peel and segment the oranges, removing the white pith and seeds, then cut the segments into bite-sized pieces.
3
Combine the beaten eggs, sugar, white vinegar, reserved pineapple juice, and margarine in a heavy-bottomed saucepan.
4
Heat the mixture over medium heat, stirring constantly with a whisk to prevent lumps, until it thickens into a custard-like sauce.
10 minutes
5
Remove the saucepan from heat and let the custard cool to room temperature, stirring occasionally to release steam.
6
Whip the heavy cream to soft peaks using a whisk or electric mixer.
7
Gently fold the whipped cream into the cooled custard until fully incorporated and light in texture.
8
Combine the drained pineapple chunks, drained cherries, orange segments, and mini marshmallows in a large serving bowl.
9
Pour the cream custard dressing over the fruit and marshmallows, then fold gently until all ingredients are evenly coated.
10
Chill the fruit salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld and temperature to set.