Twenty Four Hour Fruit Salad

7 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    1 d 20 m
Recipe by  ARAMAT

“This is a fruit salad with a cooked dressing.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
  2. Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.

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Reviews (7)

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I was extremely disappointed in this recipe. I served it for Christmas dinner and only one child liked it. I ended up throwing most of it away. I think that if I'd stopped after tossing the fruit into the cooked dressing, it would've been fine. However, the whipped cream made it way too creamy. If you use marshmallows, I would advise cutting the amount in half at least. The whipped cream and the marshmallows totally overpowered the fruit. I will try it again, just using the cooked dressing and tossing in the fruit.



I don't know what I did right (or wrong!), but I'm pretty sure I followed the directions and it came out way better than the other reviewers say. I brought it to a bbq and EVERYONE loved it - kids, adults, my picky husband, and me. My husband just asked me the other day if I would make it again just for him.



This was not a big hit with my family. They did not care for the Poppy seeds

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Amount Per Serving (10 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 38.1 g
  • 12%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 52 mg
  • 2%

Based on a 2,000 calorie diet



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Pistachio Fluff Fruit Salad


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Creamy Tropical Fruit Salad