Twenty-four hour salad: just mellow, fruity perfection!

Mellow, fruity perfection!

My mother first made this recipe for us when we were still living in Lima, Peru and that was many, many years ago. I have since glued the piece of paper with the recipe on a white page and have included it in my recently organized recipe book. The original piece of paper has many stains on it, but that doesn't matter, as I know it has led a long and useful life! I can no longer remember its origin though, so I must remember to ask my mother about it.

My mother must have passed that recipe on to me at some point, but I can no longer remember where or when that was. Its origins do not really matter, as what is important is that I still have that recipe with me, as it is kind of a family heirloom!

That recipe went by ship from Peru to Australia, then it must have flown with me to the Dominican Republic, then back to Australia again and then further on to Austria a few years later. So, as you can see, it is a well traveled international recipe!

It was not always easy to get the ingredients, especially when we were living in Santo Domingo, though it was easy enough in Australia.

Ingredients

3 beaten egg yolks

3 tbsp sugar

2 tbsp vinegar

2 tbsp pineapple syrup

1 tbsp butter or margarine

dash of salt

* * * * *

2 cups drained canned pitted white cherries

2 cups drained canned pineapple tidbits

2 pared oranges, cut in pieces, drained

2 cups tiny marshmallows, or 16 large marshmallows, cut in eighths

1 cup heavy cream, whipped

Instructions

Combine egg yolks, sugar, vinegar, pineapple syrup, butter and salt in top of double boiler. Cook over hot, not boiling , water, till thick, stirring constantly. Cool.

Stir in cherries, pineapple tidbits, orange pieces, and marshmallows. Fold in whipped cream. Spoon gently into serving bowl. Chill 24 hours in refrigerator, so flavors blend to mellow fruity perfection!

To match picture (I don't know where that went!), trim salad with orange sections, maraschino cherries, and green seedless grapes. Tuck in sprigs of mint. Serve as a dinner salad or dessert, or let it double for both. Makes 6 to 8 servings.

After living in Australia, I know this would be perfect for a barbecue too!

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