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
Chilling time: 23 hours
Total Time: 23 hours, 35 minutes
Yield: Serves 8-10
Ingredients:
- 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
Preparation:
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.
