24 Hour Fruit Salad
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4.9
48 reviews
Excellent
24 Hour Fruit Salad
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My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!
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Ingredients
- 2 eggs
- 1/4 cup lemon juice (from 2-3 lemons, see note 1)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup red seedless grapes halved
- 1 cup canned cherries drained (see note 2)
- 1 cup canned pineapple chunks, drained and cut into bite-sized pieces
- 1 cup mandarin oranges drained
- 1 cup mini marshmallows (see note 3)
- 1 banana sliced
Instructions
- 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 stand 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.
Notes
- Lemon juice: You’ll need the juice from 2 to 3 fresh lemons. Instead of measuring out ¼ cup from a bottle of store-bought lemon juice, squeeze it fresh it you can. The perky flavor from fresh is worth the extra couple minutes of effort.
- Canned cherries, pineapple chunks, and mandarin oranges: These pantry staples are affordable and always in season. To use them in this fruit salad, simply open the cans and drain off the excess liquid. Feel free to substitute an equal amount of fresh fruit if you like.
- Mini marshmallows: Omit if desired, but I adore the chewy texture and sweet flavor these add. The marshmallows are particularly tasty after they soak up some of the lemon custard.
- Yield: My 24 Hour Fruit Salad recipe makes eight 3/4-cup servings, ideal as a side dish, brunch buffet item, or potluck party menu addition.
- Storage: Store leftovers covered for up to 2 days (the salad is safe for up to 4 days, but some separation may occur).
- Make ahead: The custard sauce can be made 2 days in advance. Stir in the whipped topping just before assembling the salad.
Nutrition Information
Show Details
Serving
0.75 cup
Calories
283kcal
(14%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
33mg
(1%)
Potassium
203mg
(6%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
696IU
(14%)
Vitamin C
14mg
(16%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (3/4 cup each)
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 0.75 cup | |
| Calories | 283kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 33mg | 1% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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