Marshmallow Fluffy Fruit Salad – It’s A Vacation In A Bowl

Ingredients:

For the Dressing:
2 eggs, well beaten until smooth
2 tablespoons granulated sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons reserved pineapple juice (from the canned pineapple chunks)
1 tablespoon butter or margarine
3/4 cup whipping cream, cold
For the Salad:
1 can (15 oz) pitted dark sweet cherries in syrup, thoroughly drained
2 cans (20 oz each) pineapple chunks in juice, drained with 2 tablespoons of the juice reserved
3 seedless oranges, peeled and cut into small, bite-sized chunks
1 cup miniature marshmallows

Directions:

In a 1-quart saucepan, combine the beaten eggs, sugar, lemon juice, and the reserved pineapple juice. Stir these ingredients together until well mixed.
Add the butter or margarine to the mixture. Place the saucepan over medium heat, stirring constantly to prevent the eggs from curdling. Heat the mixture until it reaches a gentle boil and thickens slightly. Remove from heat and let it cool completely at room temperature. You can speed up the cooling process by placing the saucepan in a larger bowl filled with ice water.

In a chilled medium-sized deep bowl, pour the whipping cream. Using an electric mixer on low speed, start beating the cream. As it begins to thicken, gradually increase the speed to high and continue to beat until stiff peaks form. This process should take about 3-5 minutes.
Once stiff peaks have formed, gently fold in the cooled egg mixture into the whipped cream using a spatula, making sure to incorporate it fully while maintaining the lightness of the whipped cream.

In a large glass or plastic bowl, combine the drained cherries, pineapple chunks, orange pieces, and miniature marshmallows.
Pour the whipped cream dressing over the fruit and marshmallow mixture. Using a large spoon or spatula, gently toss everything together until well coated with the dressing.
Cover the bowl with plastic wrap or a lid. Refrigerate the salad for at least 12 hours to allow the flavors to meld together beautifully. For best texture and taste, serve the salad within 24 hours.

Serving Suggestions:

This fruit salad is perfect as a refreshing side dish at summer barbecues or as a light dessert. Serve it chilled, ideally in a decorative bowl or individual serving glasses to highlight its colorful and appealing texture.

Tips:

Ensure all fruit is well drained to prevent the salad from becoming too watery.
The chilling step is crucial, as it allows the flavors to intensify and the marshmallows to soften slightly, enhancing the overall texture of the salad.