Aunt Kathryn's Holiday Fruit Salad
Aunt Kathryn's recipe for Holiday Fruit Salad that we have at Thanksgiving and /or Christmas every year.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- for the sauce:
- 2 eggs beaten
- 2/3 cup sugar
- 1/2 cup orange juice
- 1 cup pineapple juice
- for the salad:
- 1 can mandarin oranges
- 4 apples diced (i prefer to omit them)
- 2 cans pineapple (drain & save the juice)
- 5 bananas sliced
- 1 sm bottle maraschino cherries
- 1 tbsp corn starch rounded
- Carbohydrate 435.169048496948 g
- Cholesterol 9.8 mg
- Fat 7.13751753363267 g
- Fiber 44.0172679702236 g
- Protein 22.7146759737948 g
- Saturated Fat 2.35885447600618 g
- Serving Size 1 1 Serving (3077g)
- Sodium 37493.9801828992 mg
- Sugar 391.151780526724 g
- Trans Fat 2.25330440027635 g
- Calories 1747 calories
- Reserve about 1/4 C of juice; mix with 1 Tbsp cornstarch. - Heat (but do not boil) remaining 1 C pineapple juice & 1/2 C orange juice in sauce pan. - Beat 2 eggs, then add 2/3 C sugar and the juice-cornstarch mixture. Slowly add some of the heated juice to increase temp and then add everything back to the saucepan. - Stir constantly as it cooks on low heat until it bubbles and becomes clear. Turn off heat. - Stir in 1 Tbsp lemon juice and 1 Tbsp butter. - While sauce is cooling, cut up fruit & combine in large serving bowl. - Pour chilled sauce over fruit and mix well. Chill until served.
