Archive for March 9th, 2009

I didn’t grow up learning to cook. My mom had Multiple Sclerosis while I was a child and physically wasn’t able to do much cooking. Beyond that, I’m not sure she was actually a good cook. I spent years telling everyone, including my husband, that I hated to cook. That was until I actually started to try it and realized that I love to cook! Imagine that! I’ll never forget the first time I improvised a recipe (either due to lack of an ingredient or just plain inspiration) and my sweetie said “Now you’re a cook.”  I think I still am (fingers crossed that no one will contradict me on that one!).

There was one thing my mom actually did make and it was yummy. It was pretty much the only thing she ever brought to holiday dinners and thanks to my sister, I have the recipe. With Easter coming soon, I thought it might be a good time to share it.

24-Hour Fruit Salad

1 20-ounce can pineapple chunks (juice pack)
3 slightly beaten egg yolks
2 Tbl sugar
1 Tbl butter
1 1/2 cups tiny marshmallows (isn’t everything just better with marshmallows?)
2 cans mandarin oranges, drained (or 2 oranges, peeled, sectioned and drained – the first one is easier)
1 cup seedless grapes
1 can dark cherries, drained & rinsed well or you will have a purple salad
1/2 cup whipping cream

Drain pineapples, reserving 1/4 cup juice. For the custard, in a small heavy saucepan combine reserved juice, egg yolks, sugar and butter. Cook and stir over low heat about 6 minutes or till mixture thickens slightly and coats a metal spoon. Don’t burn them! You have to babysit the custard while it’s cooking. Cool to room temperature.

Meanwhile, in a bowl combine pineapples, marshmallows, oranges and grapes. Whip cream till soft peaks form. Fold into the custard. Pour over the fruit and mix gently. Transfer everything to a pretty serving bowl. Cover and refrigerate for 4-24 hours. Stir gently before serving. Makes 8 side-dish servings.

We’ve tried to cut down on the “refrigerator” time but it is a fruitless effort (pun intended). It doesn’t turn out the same at all and if you’re going to use this recipe, I insist that it be exactly like I remember! Enjoy!!!