This salad still remains one of Aunt Lillian’s best family recipes. It was served at every Davis and Ellis family Thanksgiving and Christmas dinner. I still remember the many years my grandmother, mother and Aunt Lillian would sit at the kitchen table slicing the grapes in half, removing the seeds and meticulously laying them on a towel to dry before mixing them with the other fruit. That is love!
Ingredients
5 (small cans)
mandarin oranges
1 large bunch of seedless
red grapes
1 large can of pineapple
Chunks
2 Eggs
4 Tablespoons sugar
4 Tablespoons cider
Vinegar
2 Tablespoon butter
2 cups mini
Marshmallows
1 Pint heavy whipping
cream
Directions
Drain all fruit separately, until dry.
Slice grapes in half lengthwise, let dry on paper towels. Remove any seeds.
In top of double boiler, add 2 eggs beaten with the 4 tablespoons cider vinegar and sugar. Cook until thickens.
Take off stove and add 2 Tablespoons butter, let cool.
Mix with all fruit.
Add 2 cups miniature marshmallows and fold in whipped heavy cream, not flavored.
Refrigerate overnight. Add more whipped cream if desired before serving.