Thanksgiving Fruit Salad
This Thanksgiving Fruit Salad is the perfect fruit side dish for thanksgiving. It's a fluffy, creamy, crowd-pleaser that's welcomed at any holiday meal. Looking for a fruit side dish for the big feast? You're in the right place! This fruit salad is EASY-to-make from scratch with no Jell-O or Cool-Whip in sight. It's my kids favorite part of Thanksgiving!
- Prep time
- 20 min
- Cook time
- 4 hr 26 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp pineapple juice (from the can of Dole Pineapple Chunks)
- 2 tbsp lemon juice
- 1/4 cup sugar
- 3 egg yolks
- 1 tbsp cornstarch
- 1 tbsp butter
- 20 oz pineapple tidbits (drained (save 3 tablespoons for the pineapple custard))
- 1 cup jarred cherries (drained (not cherry pie filling or topping))
- 15 oz mandarin oranges (drained)
- 1 cup grapes
- 2 cup marshmallows (mini or large (halved if using large))
- 1 cup whipped cream (beat into firm peaks)
- 2 bananas (sliced)
- 1 green apple (diced)
Instructions
- 1
In the bowl of a double boiler, combine the pineapple juice, lemon juice, sugar, egg yolks, cornstarch and butter.
- 2
Set over a double boiler and cook, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. This usually takes 8-10 minutes. Transfer to a bowl and let cool before adding to the fruit salad.
- 3
Combine all ingredients except the whipped cream, bananas, and apples. Fold in the cooled pineapple custard and whipped cream.
- 4
Refrigerate overnight or at least 6 hours. Add the sliced bananas and apples just before serving. Enjoy!