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.
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- 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
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.
10-inch Tube Pan, Silicone
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Course Salad
Cuisine American
Keyword Congealed Salad, Fruit, Fruit Cocktail, Salad
Yield 12 to 15 servings.
Recipe from Linda C. Hawkins.