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!
3tablespoonspineapple juicefrom the can of Dole Pineapple Chunks
2tablespoonslemon juice
1/4cupsugar
3egg yolks
1tablespooncornstarch
1tablespoonbutter
For the Fruit Salad:
20ozpineapple tidbitsdrained (save 3 tablespoons for the pineapple custard)
1cupjarred cherriesdrained (not cherry pie filling or topping)
15ozmandarin orangesdrained
1cupgrapes
2cupsmarshmallowsmini or large (halved if using large)
1cupwhipped creambeat into firm peaks
2bananassliced
1green applediced
Instructions
For the Pineapple Custard:
In the bowl of a double boiler, combine the pineapple juice, lemon juice, sugar, egg yolks, cornstarch and butter.
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:
Combine all the ingredients except the whipped cream and bananas. Fold in the cooled pineapple custard and whipped cream.
Refrigerate overnight or at least 6 hours. Add the sliced bananas and apples just before serving. Enjoy!
Video
Notes
Recipe Tips
What makes this salad especially special is the addition of marshmallows that get soft and sponge-like as the salad sits overnight. Be sure to let it sit for at least 6 hours.
Use the right kind of cherries! You want jarred or canned cherries packed in thin, liquid juice. Do not use cherry pie filling or topping.
This fruit salad is incredibly versatile! You can use any fruit you have on hand. I also sometimes like to add 1/2 cup shredded coconut.