24 Hour Fruit Salad Recipes

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FAMILY FAVORITE 24 HOUR FRUIT SALAD

This old-fashioned fruit salad can be made any time of year. Cool, creamy, and fluffy, you'd never guess it's made with canned fruit. The combination of fruit gives it a tropical feel. Sweet and creamy, the homemade custard is the perfect base for this fruit salad. Marshmallows soak all the goodness from the custard sauce....

Provided by Cecelia Anderson

Categories     Fruit Desserts

Time 10m

Number Of Ingredients 14



Family Favorite 24 Hour Fruit Salad image

Steps:

  • 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
  • 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
  • 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
  • 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
  • 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
  • 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
  • 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

1 can(s) Dole pineapple chunks in 100% pineapple juice drain and reserve 4 tablespoons of syrup (20 oz)
6 slightly beaten egg yolks (remember to separate egg yolk from whites) beat yolks with a fork
4 Tbsp sugar
4 Tbsp apple cider vinegar
2 Tbsp butter or margarine (I always use Blue Bonnet margarine)
2 dash(es) salt
1 can(s) Delmonte 100% juice fruit cocktail, drained (15 oz)
1 can(s) Dole tropical mixed fruit in passion fruit, drained (15.25 oz)
4 c tiny marshmallows
2 c prepared Dream Whip topping (1 packet makes 2 cups see directions below)
INGREDIENTS FOR WHIPPED TOPPING
1 pkg Dream Whip
1/2 c cold milk
1/2 tsp vanilla extract

24 HOUR FRUIT SALAD

This is a wonderful salad that is easily adaptable, and can be served as a salad with a holiday meal or as a dessert. The original recipe called for canned fruit cocktail, but I have modified it from that. I'm also allergic to pineapple, so I either pick it out or substitute more of the other fruits instead. All the fruits are really to taste. I could eat myself sick on this stuff, it is so good.

Provided by RSL5709

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 9



24 Hour Fruit Salad image

Steps:

  • The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
  • On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
  • Mix the pudding mix and milk together until thick.
  • Fold the whipped cream and pudding together.
  • Fold the fruits and marshmallows into the cream and pudding mixture.
  • Refrigerate overnight.

1 cup whipping cream, whipped
1 (3 ounce) box instant vanilla pudding
1 3/4 cups milk
1 (8 ounce) can mandarin oranges, drained DRY (very important)
1 (20 ounce) can pineapple chunks, drained DRY
1 cup green grape, halved
1 cup red grapes, halved
1/2 cup maraschino cherry
1/2 cup marshmallows

24-HOUR FRUIT SALAD WITH COOL WHIP

Make our luscious 24-Hour Fruit Salad with COOL WHIP ahead of time. The rich sauce of this fruit salad with COOL WHIP includes egg yolk and marshmallows.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 10



24-Hour Fruit Salad With COOL WHIP image

Steps:

  • Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
  • Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
  • Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
  • Refrigerate 24 hours before serving.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

1 can (20 oz.) pineapple tidbits, undrained
1/2 cup sugar
2 Tbsp. lemon juice
1 Tbsp. cornstarch
1 egg yolk, beaten
2 cups thawed COOL WHIP Whipped Topping
1 cup JET-PUFFED Miniature Marshmallows
1 navel orange, peeled, sectioned and cut in half
1 cup seedless green grapes, cut in half
1/2 cup slivered almonds

24 HOUR FRUIT SALAD

I looked but couldn't find a recipe on Zaar exactly like this one. It's a huge favorite with my family and is a must for every holiday dinner. It's best when refrigerated for 24 hours, but I've made it the same morning of the meal and it was still wonderful!

Provided by Katlinn

Categories     Dessert

Time P1DT30m

Yield 8-10 serving(s)

Number Of Ingredients 7



24 Hour Fruit Salad image

Steps:

  • Whip together cream cheese and Cool Whip.
  • Mix in pineapple, apples, grapes and marshmallows.
  • Sprinkle pecans over the top.
  • Refrigerate for 24 hours.

1 (8 ounce) package cream cheese
1 (8 ounce) container Cool Whip
1 (8 ounce) can crushed pineapple (drained)
3 medium apples (diced)
1 1/2 cups seedless grapes (sliced)
2 cups mini marshmallows
1/3 cup pecans (crushed)

24 HOUR FRUIT SALAD

I made this many years ago for the first time (as a teenager). I like to bring this to potlucks/picnics because it makes a lot and tastes great with summer cuisine.

Provided by Margo59

Categories     Dessert

Time P1DT30m

Yield 24 serving(s)

Number Of Ingredients 10



24 Hour Fruit Salad image

Steps:

  • Cook macaroni per package directions to al dente; drain, rinse and cool.
  • Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
  • Boil over medium heat, stirring constantly until thickened.
  • Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
  • The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
  • Refrigerate until serving time.

Nutrition Facts : Calories 212.9, Fat 3.1, SaturatedFat 2.2, Cholesterol 17.6, Sodium 73.6, Carbohydrate 44.7, Fiber 1.3, Sugar 27.5, Protein 3.2

1 (12 ounce) package small shaped pasta
2 (20 ounce) cans pineapple tidbits (drain and reserve juice)
1 lemon, juice of
2 eggs
2 tablespoons flour
1/2 teaspoon salt
1 cup sugar
1 cup drained fruit cocktail (reserve juice)
1 (8 ounce) container Cool Whip
1 (16 ounce) package colored miniature marshmallows

TANGY 24 HOUR FRUIT SALAD

Make and share this Tangy 24 Hour Fruit Salad recipe from Food.com.

Provided by Jacqueline Edmond

Categories     Pineapple

Time P1DT20m

Yield 8-10 serving(s)

Number Of Ingredients 6



Tangy 24 Hour Fruit Salad image

Steps:

  • Drain fruit well.
  • In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
  • Sprinkle with coconut.
  • Let stand in refrigerator 24 hours before serving.

Nutrition Facts : Calories 372.1, Fat 6.7, SaturatedFat 4, Cholesterol 13.2, Sodium 64.5, Carbohydrate 80.4, Fiber 2.6, Sugar 61.7, Protein 3.2

2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges
green grapes (as many as you like) or bing cherry (as many as you like)
1 (16 ounce) package mini marshmallows
1 (8 ounce) carton sour cream
coconut, to your liking

CREAMY OVERNIGHT FRUIT SALAD

Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 12h30m

Yield 8

Number Of Ingredients 10



Creamy Overnight Fruit Salad image

Steps:

  • 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.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g

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

OVERNIGHT FRUIT SALAD

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 11



Overnight Fruit Salad image

Steps:

  • In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

3 large eggs, beaten
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans

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