Fluffy Holiday Fruit Dream

Welcome to a culinary journey that spans generations, bringing with it warmth, tradition, and an undeniable sweetness. Our cherished Holiday Fruit Salad with Marshmallows is more than just a dish; it’s a vibrant tapestry woven into the very fabric of our family’s festive celebrations. This delightful fruit salad recipe, featuring a rich lemon custard, luscious whipped cream, a medley of fresh and canned fruits, and fluffy marshmallows, represents the ultimate indulgence, perfectly suited for your Christmas, Thanksgiving, or Easter menu. It’s an essential sweet treat that promises to bring joy and a touch of nostalgic charm to any gathering.

The origins of this exquisite Creamy Fruit Salad with Whipped Cream trace back to my great-grandmother, a remarkable woman whose spirit was as sweet and spirited as her recipes. A petite Irish woman, barely reaching 4 feet, 8 inches, she possessed a lively personality, famously enjoying a glass of wine while spinning captivating tales, often blending fact with delightful fiction. Her kitchen was the heart of our family, a place where legendary dishes were born and cherished memories were made. This fruit salad, a testament to her culinary legacy, has been passed down through five generations, evolving slightly over time but retaining its comforting essence.

Why This Holiday Fruit Salad Is a Must-Make Tradition

• A Legacy of Flavor: This particular fruit salad recipe has graced our holiday tables for over five generations, making it a true family heirloom. Each spoonful connects you to a rich history of shared meals and cherished moments, embodying a timeless tradition that continues to bring families together.
• Decadent Indulgence: While not strictly a “healthy” salad, it is a gloriously delicious indulgence perfect for special occasions. The creamy, whipped cream-based dressing combined with sweet marshmallows transforms simple fruit into an extraordinary dessert-like experience. It’s the perfect treat to savor during Easter, Thanksgiving, and Christmas feasts.
• Packed with Fresh & Fruity Goodness: Despite its creamy richness and the playful addition of marshmallows, this salad is brimming with a delightful assortment of fruits. The vibrant flavors and varying textures of the fruits provide a refreshing counterpoint to the sweet dressing, creating a balanced and utterly satisfying dish that everyone will love.
• Effortless Holiday Prep: Designed to be an overnight fruit salad, it frees up valuable time on busy holiday mornings. Preparing it the day before allows the flavors to meld beautifully and the marshmallows to soften to a delightful consistency, making your celebration day much smoother and more enjoyable.
• A Crowd-Pleasing Favorite: This salad consistently receives rave reviews and is often the first dish to disappear from the buffet. Its unique combination of creamy dressing, sweet fruit, and soft marshmallows appeals to all ages, ensuring it will be a hit at your next family gathering or festive party.

My great-grandmother, affectionately known as Dama, departed this world at the venerable age of 92 when I was a child in third grade. Yet, her vibrant spirit and culinary genius live on, not only through her fascinating, often embellished stories but most notably through her fabulous recipes. My mother and her sister frequently visited Dama’s home after school, eager to sample a loaf of her renowned “purple” bread, a rustic delight baked with whole walnuts that imparted its distinctive hue. My mother often recounts one of her favorite memories: practicing her kneading technique on Dama’s soft, fleshy arms – a testament to the warmth and comfort Dama exuded.

Dama’s kitchen was a realm of culinary legends. Her roast mallards, succulent brandied peaches, zesty spicy pickles and relishes, and even her dramatic young suckling pig presented with a bright red apple in its mouth, were all iconic creations. Among these legendary dishes was this very Overnight Fruit Salad recipe, a dish that held a special place in her heart and ours.

Essential Ingredients for Your Family Fruit Salad

Crafting this beloved family recipe requires a blend of pantry staples and specific fruits to achieve its signature taste and texture. Here’s a detailed look at the ingredients you’ll need:

• Kitchen Staples: You’ll need fresh Eggs for the rich custard base, granulated Sugar for sweetness, unsalted Butter to add richness and texture to the dressing, and a pinch of Salt to balance the flavors. These form the foundation of our creamy, dreamy dressing.
• Fresh Lemon Juice: The bright, zesty flavor of fresh lemon juice is absolutely crucial for the custard. It provides a delightful tang that cuts through the sweetness and elevates the entire salad. Bottled juice simply cannot replicate the vibrant taste of freshly squeezed lemon.
• Canned Royal Anne Cherries: These beautiful, light-colored cherries, once drained, are a traditional and beloved component in our family’s recipe. They add a delicate sweetness and a lovely pop of color. Finding Royal Anne cherries can sometimes be a challenge; if they are elusive, a can of drained sweet cherries (lightly rinsed if their juice is very dark to prevent coloring the dressing pink) or even maraschino cherries can be a suitable substitute for a similar aesthetic and sweetness.
• Canned Pineapple Chunks: Pineapple brings a tropical sweetness and a pleasant chewiness to the salad. Remember to drain the chunks thoroughly, but reserve 2 tablespoons of the juice. This pineapple juice is a secret ingredient for our custard, enhancing its flavor and consistency.
• Canned Mandarin Oranges: These small, tender orange segments add a burst of citrusy flavor and a soft texture. Ensure they are well-drained to avoid excess moisture thinning out your luxurious dressing.
• Canned Pears: Drained and chopped into bite-sized pieces, canned pears contribute a delicate, buttery sweetness and a soft, yielding texture that complements the other fruits perfectly.
• Fresh Grapes: Halved fresh grapes (we prefer red or green seedless varieties) introduce a refreshing crunch and a natural sweetness. Their firm texture provides a wonderful contrast to the softer canned fruits and marshmallows.
• Large Marshmallows: The star of the show alongside the fruit! Cutting large marshmallows in half makes them bite-sized and allows them to soften beautifully when chilling overnight, absorbing the delicious dressing and becoming delightfully pillowy.
• Heavy Cream: Essential for the whipped cream component of our dressing. Use heavy cream with at least 36% butterfat for optimal whipping, stability, and a rich, luxurious texture. This high-fat content ensures your dressing holds up beautifully.
• Bananas: Sliced bananas add a wonderful creamy texture and sweet flavor. To prevent oxidation and browning, they should be peeled and sliced just before serving and gently folded into the salad at the very last moment.

Crafting Your Beloved Holiday Fruit Salad: A Step-by-Step Guide

One of Dama’s endearing mottos, often repeated amidst queries about a small bowl of peas among other leftovers in the icebox, was, “It’s enough to feed a starving man.” She and Dappy, my great-grandfather, lived near a bustling railroad line, and Dama, with her boundless generosity, always wanted to be prepared with provisions should a hungry traveler come knocking at her door. This spirit of preparedness and generosity is baked into every aspect of her cooking, including this treasured 24-hour fruit salad, which became an indispensable part of our Thanksgiving, Christmas, and Easter celebrations.

Follow these detailed steps to create your own family legacy:

1. Prepare the Lemon Custard Base: In a double boiler, combine the egg yolks, fresh lemon juice, reserved pineapple juice, sugar, butter, and a dash of salt. Whisk these ingredients continuously over simmering water. The gentle heat of the double boiler is crucial to prevent the eggs from scrambling, ensuring a smooth, silky custard. Continue whisking until the mixture visibly thickens, coating the back of a spoon. Once thickened, remove from heat and set aside to cool completely. This cooling step is vital before incorporating it into the whipped cream.
2. Combine Your Fruits and Marshmallows: While the custard is cooling, prepare your fruits. In a large mixing bowl, gently combine all the drained canned fruits (Royal Anne cherries, pineapple chunks, mandarin oranges, pear chunks) with the fresh, halved grapes and the marshmallows cut in half. Remember, do not add the bananas at this stage; they will be added just before serving.
3. Whip the Cream and Fold in Custard: In a separate bowl, whip the heavy cream until stiff peaks form. Then, carefully fold in the cooled lemon custard sauce. Mix gently until the two components are fully combined, creating a light, airy, and rich dressing. Avoid overmixing to maintain the cream’s delicate texture.
4. Dress and Chill Overnight: Pour the luscious whipped cream and custard mixture over the prepared fruit and marshmallows in the large bowl. Using a spatula, gently toss and fold the ingredients together until all the fruit and marshmallows are evenly coated with the creamy dressing. Cover the bowl tightly with plastic wrap and refrigerate overnight. This extended chilling time is essential, allowing the flavors to meld beautifully and the marshmallows to soften into a delightful, pillowy texture.
5. Add Bananas and Serve: Just before serving, peel and slice the fresh bananas. Gently fold the banana slices into the fruit salad. This last-minute addition prevents them from browning and ensures they retain their fresh texture. Serve immediately and enjoy this timeless family favorite!

The Evolution of an Original Retro Recipe

It’s truly heartwarming to witness the fourth generation now actively participating in the creation of this very holiday fruit salad for our special occasions. I have no doubt that my oldest son, Tom, will, someday (no pressure, Tom!), have his future wife continue this delightful tradition for him. He even considers it breakfast food, and honestly, with its blend of fruit, eggs, and dairy, it makes a surprising amount of sense, doesn’t it?

My mother’s version of this overnight fruit salad, while closely related, has subtly diverged from Dama’s original, truly retro recipe. Dama’s initial instructions called for a more modest list of ingredients: 2 whole eggs, ½ can pineapple, ½ cup sugar, ½ pound marshmallows, ½ pint of whipping cream, the juice of one lemon, ½ pound green grapes, and a pinch of salt. Her directions, written in an era before widespread refrigeration, quaintly stated, “Let stand in a cold place 24 hours before serving.” This fascinating detail highlights how culinary practices and kitchen technologies have transformed over the decades, making Dama’s recipe a charming historical artifact.

My own splattered, well-loved recipe card bears additional insights. Scrawled in the margins, almost as an afterthought, are notes suggesting the use of vinegar or lemon juice, and the innovative inclusion of pineapple juice – a clear sign of the recipe’s adaptability. This evolution underscores the beauty of family recipes: they are living documents, subtly changing and adapting with each generation, yet always retaining their core essence. No matter which fruits or acidic agents you choose to incorporate, I sincerely hope this lovely, sweet holiday fruit salad will soon grace your own family table, becoming a cherished part of your traditions.

Expert Tips for the Perfect Holiday Fruit Salad

To ensure your Holiday Fruit Salad is nothing short of perfection, consider these expert tips gleaned from generations of making this beloved recipe:

• Versatile Fruit Selection: This salad is incredibly adaptable. While I typically use softer fruits, a combination of both fresh and well-drained canned varieties works best. Feel free to experiment with additions like finely chopped crisp apples (tossed in a little lemon juice to prevent browning), pitted dates for a chewy sweetness, or a sprinkle of toasted nuts for added crunch and depth of flavor. For my family’s traditional version, the can of Royal Anne Cherries (I highly recommend the Oregon brand) is a must, though I’ve noted they’ve become harder to find in recent years. Don’t be afraid to adjust based on availability and personal preference!
• Handling Colored Cherries: If you opt for sweet cherries that have vibrant red juice, a quick, gentle rinse after draining is advisable. This simple step prevents the red pigments from discoloring your beautiful, creamy white dressing, ensuring a visually appealing presentation.
• PRO-Tip: Mastering the Custard: Always use a double boiler to cook the custard mixture, stirring constantly. This indirect heat method is your best friend here, as it gently warms the eggs, preventing them from scrambling and ensuring a smooth, velvety custard every time. This step is critical for the dressing’s luxurious texture.
• Embrace the “Overnight” Aspect: This is unequivocally an “overnight” fruit salad. The extended chilling time in the refrigerator (at least 8-12 hours) is non-negotiable. It allows the marshmallows to fully soften and become delightfully pillowy, and perhaps even more importantly, gives the creamy dressing ample time to thicken and for all the diverse fruit flavors to meld harmoniously. Plan ahead to achieve the best results!
• Thoroughly Drain Canned Fruit: This cannot be stressed enough: thoroughly drain all your canned fruits. Any excess juice will thin out the rich, creamy dressing, compromising its texture and flavor. For best results, you can even gently press the fruit in a colander or pat it dry with paper towels.
• PRO-Tip: Timely Banana Addition: To avoid unsightly discoloration (browning), always add the peeled and sliced bananas just before serving the salad. Gently toss them in, ensuring they are coated, but be careful not to overmix. For an extra pop of festive red color, my mom often added a handful of maraschino cherries, which also contribute a lovely, subtle almond-like flavor.

Frequently Asked Questions About Holiday Fruit Salad

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The Recipe:

Holiday Fruit Salad Recipe

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Yield
10 servings

This Holiday Fruit Salad is a family tradition that has been made for 4 generations!

Ingredients

• 3 egg yolks
• 2 tablespoons lemon juice
• 2 tablespoons pineapple juice (from the can of pineapple)
• ¼ cup sugar
• 1 tablespoon butter
• dash of salt
• 1 or 2 cans Royal Anne cherries, drained (or use sweet cherries, lightly rinsed), see note below
• 2 cups pineapple chunks, drained, but reserve 2 tablespoons of juice
• 1 large can mandarin oranges, drained
• 1-2 cans pear chunks
• 1-2 cups grapes, sliced
• 2 cups large marshmallows, cut in half
• 1 cup heavy cream
• 2 bananas, peeled and sliced

Instructions

1. In a double boiler, whisk egg yolks, lemon and pineapple juices, sugar, butter, and salt until the mixture thickens. Set aside to cool.
2. When the sauce is cooled, put the fruit (except for the bananas) and marshmallows in a large bowl.
3. Whip the cream, add the custard sauce, and mix until combined.
4. Add the whipped cream mixture to the fruit. Toss gently to coat and refrigerate overnight.
5. Before serving, peel and slice the bananas and add to the salad.

Notes

Total time does not include overnight chilling.

*I wait to add the bananas until the day I serve the salad so they don’t start to brown and soften.

Canned Royal Anne cherries are difficult to find. Feel free to leave them out or add more of another fruit.

The long chilling time allows the marshmallows to soften, which is important for a most delicious result!

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Recommended Products

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• Nesting Mixing Bowls
• KitchenAid 9-Speed Digital Hand Mixer
• OXO Cutting Board

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 276Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 85mgSodium: 45mgCarbohydrates: 44gFiber: 3gSugar: 34gProtein: 3g

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