Holiday Fruit Salad

  • Author: Erin Collins
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 6-8 servings


Thanksgiving. Christmas. Easter. Summer BBQs. This Holiday Fruit Salad is the perfect special occasion side for them all! Creamy, fluffy and crowd-pleasing!


For the Pineapple Custard:

  • 3 tablespoons pineapple juice (from the can of Dole Pineapple Chunks)
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon butter

For the Fruit Salad:

  • 1 20oz can Dole Pineapple Chunks
  • 1 cup jarred cherries, drained
  • 1 15oz can Dole Mandarin Oranges
  • 1 cup grapes
  • 2 cups marshmallows, halved
  • 1 cup whipped cream, beat into firm peaks
  • 2 bananas, sliced


For the Pineapple Custard:

  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.

For the Fruit Salad:

  1. Combine all the ingredients except the whipped cream and bananas. Fold in the cooled pineapple custard and whipped cream.
  2. Refrigerate overnight. Add the sliced bananas just before serving. Enjoy!