24 Hour Fruit Salad

My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!

Course Salad

Cuisine American

Prep Time 5

Cook Time 15

Chilling Time 8

Total Time 8 20

Servings servings (3/4 cup each)

Calories 283kcal

Author Meggan Hill

Ingredients

2 eggs
1/4 cup fresh lemon juice (from 2-3 lemons, see note 1)
1/4 cup granulated sugar
1 cup heavy cream
1 cup red seedless grapes halved
1 cup canned cherries drained (see note 2)
1 cup canned pineapple chunks, drained and cut into bite-sized pieces
1 cup mandarin oranges drained
1 cup mini marshmallows (see note 3)
1 banana sliced

US Customary - Metric

Instructions

In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

Video

Notes

Lemon juice: You’ll need the juice from 2 to 3 fresh lemons. Instead of measuring out ¼ cup from a bottle of store-bought lemon juice, squeeze it fresh it you can. The perky flavor from fresh is worth the extra couple minutes of effort.
Canned cherries, pineapple chunks, and mandarin oranges: These pantry staples are affordable and always in season. To use them in this fruit salad, simply open the cans and drain off the excess liquid. Feel free to substitute an equal amount of fresh fruit if you like.
Mini marshmallows: Omit if desired, but I adore the chewy texture and sweet flavor these add. The marshmallows are particularly tasty after they soak up some of the lemon custard.
Yield: My 24 Hour Fruit Salad recipe makes eight 3/4-cup servings, ideal as a side dish, brunch buffet item, or potluck party menu addition.
Storage: Store leftovers covered for up to 2 days (the salad is safe for up to 4 days, but some separation may occur).
Make ahead: The custard sauce can be made 2 days in advance. Stir in the whipped topping just before assembling the salad.

Nutrition