Best 9 24 Hour Fruit Salad Recipes

24 HOUR FRUIT SALAD

Steps:

• In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
• Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
• In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
• Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.

24 HOUR FRUIT SALAD

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.

24-HOUR FRUIT SALAD

Steps:

• 1. Make Whipped Cream Dressing.2. Gently toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer than 24 hours. Store remaining salad covered in refrigerator.*2 cans (11 ounces each) mandarin orange segments, drained, can be substituted for the oranges.Whipped Cream Dressing2 large eggs, beaten2 tablespoons sugar2 tablespoons white vinegar or lemon juice2 tablespoons reserved pineapple juice1 tablespoon butter or stick margarineDash of salt3/4 cup whipping (heavy) cream1. Heat all ingredients except whipping cream just to boiling in 1-quart saucepan over medium heat, stirring constantly cool. 2. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. 3. Fold in egg mixture.NUTRITION FACTS: 1 Serving (about 1 cup): Calories 255 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 80mg Sodium 35mg Carbohydrate 40g (Dietary Fiber 3g) Protein 4g % DAILY VALUE: Vitamin A 10% Vitamin C 32% Calcium 6% Iron 4% DIET EXCHANGES: 2 1/2 Fruit 2 FatLighter 24-Hour Salad: For 3 grams of fat and 180 calories per serving, omit Whipped Cream Dressing. For dressing, reserve 1/4 cup pineapple juice fold juice into 2 cups frozen (thawed) reduced-fat whipped topping.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

24-HOUR FRUIT SALAD WITH COOL WHIP

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.

24 HOUR FRUIT SALAD

Steps:

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

OVERNIGHT FRUIT SALAD

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.

CREAMY OVERNIGHT FRUIT SALAD

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.