Twenty-Four Hour Salad


"This colorful fruit salad has a cooked dressing that is easy to prepare. It was a holiday favorite of ours when I was growing up. Enjoy."


1 d 45 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a double boiler, combine the egg yolks, sugar, vinegar, butter, salt, and reserved juice from the pineapple tidbits. Cook and stir constantly until thick. Remove from heat, set aside to cool.
  2. In a large mixing bowl, beat cream until soft peaks form.
  3. Fold the whipped cream, cherries, marshmallows, pineapple and oranges into egg yolk mixture. Chill for 24 hours. Garnish top with extra chopped oranges and maraschino cherries if desired.
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  1. 10 Ratings


WATCH OUT. This is a good salad, but this recipe is WRONG. You use only 2 tbsp. of the reserved pineapple juice in the cooked dressing part, not all of it. The mixture you cook has to be thick l...

This is a great recipe! I used two cups of Mandarin Oranges instead of the fresh orange pieces and mini marshmellows instead of quartered ones. It turned out great and so easy!!I've also made...

I used to make this recipe a long time ago, from the BH&G cookbook. I, too, was confused by the amount of pineapple juice to add. To get two cups of pineapple, I had to open two cans. I didn'...

this is a very easy salad to prepare, plus you can make it a day ahead. i use fruit cocktail instead of the cherries and a can of mandarins instead of the fresh oranges.

I have a similar recipe where you melt the marshmallows as you cook the egg mixture. It helps to thicken it up.

Thank you for posting this! My Mom made this all the time - mostly at Christmas. It really does need to sit for 24 hours to let the flavors develop and also gel. I always double this for a large...

I cut up a firm apple, leave skin on, and add 1/2 C walnuts. Be sure your custard is completely cool before adding to the whip cream. Also, whip cream until hard peaks, not soft peaks. When the ...

This is very similar to what I grew up with, but since I never liked it as a kid (it was never sweet enough - looked yummy, tasted like vinegar) I have modified a few elements to make it a littl...