Fruit Salad
serves 8
  • 1 20-oz. can pineapple chunks (juice pack)
  • 3 slightly beaten egg yolks
  • 2 T sugar
  • 1 T margarine or butter
  • 1 1/2 C tiny marshmallows
  • 2 oranges, peeled, sectioned, and drained
  • 1 C seedless grapes, halved
  • 1/2 C whipping cream

  1. Drain pineapple, reserving 1/4 cup juice.
  2. For custard, in a small heavy saucepan combine reserved juice, egg yolks, sugar, and margarine or butter. Cook and stir over low heat about 6 minutes or till mixture thickens slightly and coats a metal spoon. Cool to room temperature.
  3. Meanwhile, in a bowl combine pineapple, marshmallows, oranges, and grapes. Whip cream till soft peaks form. Fold into custard. Pour over fruit and mix gently. Transfer to a serving bowl.
  4. Cover and refrigerate for 4 to 24 hours. Stir gently before serving.