Twenty-Four Hour Salad

“I grew up with this being called ‘Ambrosia Salad’, but it also had coconut in it.” – Stephen Ferre

“This is the other traditional holiday salad besides Ruth’s Orange Salad. We would have one of these at Thanksgiving and the other at Christmas.” – Calla Ferre.

“I remember my Grandma making this classic during the holidays when I was a little girl.” – April Ferre

Print Recipe

Twenty-Four Hour Salad

Course: Salads – Fruit & Jello

Ingredients

  • 3 Egg Yolks
  • 2 Tablespoons Sugar
  • Dash Salt
  • 2 Tablespoons Vinegar
  • 2 Tablespoons Pineapple Syrup
  • 1 Tablespoon Butter or Margarine
  • 1 Cup Heavy Cream Whipped
  • 2 Cups Grapes Sliced In Half
  • 2 Cups White Cherries and/or Grapes Pitted & Cut In Half
  • 2 Cups Quartered Marshmallows
  • 2 Cups Pineapple Bits
  • 2 Oranges Cut Into Pieces

Instructions

  • Cook egg yolks, sugar, salt, vinegar, pineapple syrup and butter in double boiler until thick. Cool.
  • Fold in whipped cream, cherries, grapes, marshmallows, pineapple, and oranges. Chill 24 hours.
  • Decorate top with orange sections, half slices of pineapple, and long stemmed maraschino cherries, if desired. Makes 6 to 8 servings.

1949 Recipe – Jean Hansen

Back to Salads – Fruit & Jello