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24 Hour Salad

User Rating 5 Star Rating (3 Reviews)


24 Hour Salad

24 Hour Salad

Linda Larsen
24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in-law Loraine. This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they're available.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: Serves 8-10


  • 20 oz. can pineapple tidbits
  • 2 (15 oz.) cans mandarin oranges
  • 3 eggs
  • 3 Tbsp. flour
  • 3/4 cup sugar
  • 3 tablespoons lemon juice
  • 1-1/2 cups miniature marshmallows
  • 2 bananas, peeled and sliced
  • 1 cup heavy cream, whipped


Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups.

Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold.

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover. Chill 24 hours before serving.

User Reviews

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 5 out of 5
Great Recipe!, Guest Melinda

I made this for a Thanksgiving pot-luck at work and it was a big hit. I plan to make it again for Christmas and will add cut up strawberries and raspberries for a more colorful presentation. This is a great dish for the holidays since it's make-ahead, so that's one less side dish to prepare on a busy day. It would also be easy to give this recipe a more tropical flavor by adding dried coconut for a yummy summer dessert.

19 out of 22 people found this helpful.

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