Go Back

Frozen Fruit Salad

Frozen Fruit Salad
A vintage clipped recipe from the August 1983 edition of Southern Living for a Frozen Fruit Salad made with eggs, vinegar, sugar, butter, pineapple chunks, mandarin oranges, sliced peaches, maraschino cherries, miniature marshmallows, and whipping cream.
Print Recipe

Ingredients

  • 2 eggs, slightly beaten
  • 2 tbsp vinegar
  • 1/4 cup sugar
  • 2 tbsp butter or margarine
  • 1 can pineapple chunks (15 1/4-ounce can)
  • 2 medium bananas, sliced
  • 1 can mandarin oranges, drained (11-ounce can)
  • 1 can sliced peaches, drained (16-ounce can)
  • 1 jar marachino cherries, drained (6-ounce jar)
  • 1 package miniature marshmallows (7-ounce package)
  • 1/4 cup whipping cream, whipped

Method

  • Combine first four ingredients in a small saucepan.
  • Cook over medium heat, stirring constantly, until thickened, set aside to cool.
  • Drain pineapple, reserving liquid.
  • Add bananas to reserved liquid, and toss gently; drain.
  • Combine fruit and marshmallows in a large bowl.
  • Add egg mixture, and stir gently.
  • Fold in whipped cream.
  • Pour mixture into a lightly greased 10-inch tube pan; cover and freeze until firm.
  • Let salad stand at room temperature 20 minutes before serving.

Kitchen Helper 2

medium saucepan
Retro Mixing Bowls
10-inch Tube Pan, Silicone
Print Recipe Pin Recipe
Course Salad
Cuisine American
Keyword Congealed Salad, Fruit, Fruit Cocktail, Salad

Notes

Yield 12 to 15 servings. 
Recipe from Linda C. Hawkins.