“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
Twenty-Four Hour Salad
- 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
- 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