Overnight Fruit Salad Recipes

CREAMY OVERNIGHT FRUIT SALAD

Creamy Overnight Fruit Salad image

Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 12h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice
1 tablespoon butter or margarine
3/4 cup whipping cream
1 can (15 oz) pitted dark sweet cherries in syrup, drained
2 cans (20 oz each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
3 seedless oranges, peeled, cut into small chunks
1 cup miniature marshmallows

Steps:

In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g

OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

3 large eggs, beaten
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans

Steps:

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

24-Hour Salad With Fruit and Custard Recipe image

This rich and creamy fruit salad is made with a cooked custard and canned fruit, then chilled overnight for 24 hours.

Provided by Linda Larsen

Categories Side Dish Salad

Time P1DT35m

Yield 10

Number Of Ingredients 9

Ingredients

1 (20-ounce) can crushed pineapple
2 (15-ounce) cans mandarin oranges
3 eggs
2 tablespoons flour
3/4 cup sugar
3 tablespoons lemon juice
1 cup miniature marshmallows
2 bananas (peeled and sliced)
3/4 cup heavy cream (whipped)

Steps:

Gather the ingredients.
Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
Gently fold in the whipped cream.
Pour the salad into a serving bowl and cover. Chill for 24 hours.
Serve and enjoy.

Nutrition Facts : Calories 250 kcal, Carbohydrate 43 g, Cholesterol 76 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 36 mg, Sugar 37 g, Fat 8 g, ServingSize Serves 8-10, UnsaturatedFat 0 g

24 HOUR FRUIT SALAD

24 Hour Fruit Salad image

My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!

Provided by Meggan Hill

Categories Salad

Time 8h20m

Number Of Ingredients 10

Ingredients

2 eggs
1/4 cup fresh lemon juice ((from 2-3 lemons, see note 1))
1/4 cup granulated sugar
1 cup heavy cream
1 cup red seedless grapes (halved)
1 cup canned cherries (drained (see note 2))
1 cup canned pineapple (chunks, drained and cut into bite-sized pieces)
1 cup mandarin oranges (drained)
1 cup mini marshmallows ((see note 3))
1 banana (sliced)

Steps:

In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

Nutrition Facts : Calories 283 kcal, ServingSize 0.75 cup, Carbohydrate 42 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 33 mg, Fiber 2 g, Sugar 31 g

OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.

Provided by Ann Marie F

Categories Oranges

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 large eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice (see below)
1 tablespoon margarine or 1 tablespoon butter
1 dash salt
3/4 cup heavy whipping cream
1 (16 1/2 ounce) can pitted royal anne or queen anne sweet cherries, drained (I prefer two cans)
2 (15 1/4 ounce) cans pineapple chunks in juice, drained (reserve juice)
2 tablespoons pineapple juice, reserved from the pineapple
2 (11 ounce) cans mandarin orange segments, drained
1 cup miniature marshmallow (or one bag)
1 sliced banana, to taste (optional)
1 cup nuts, coarsely chopped, depending on whether you like the crunch of nuts in your fruit salad (mixed in or sprinkled on top) (optional)
1 cup maraschino cherry, to taste, for garnish, pretty sprinkled over the top since this is a very white-looking dish (optional)

Steps:

Prepare cooked Dressing:.
Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
Let it cool while you beat the whipping cream.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
Fold a spoonful of the cooled egg mixture into into the whipped cream.
Fold the rest of the cooled egg mixture into the whipped cream.
If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
Add fruit& nuts to the dressing.
Refrigerate at least 12 hours to blend flavors.
Garnish with Maraschino cherries.
Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

OVERNIGHT SALAD

Overnight Salad image

A co-worker shared this recipe with me several years ago. It's never failed to be a hit when I serve it at a brunch or take it to a picnic or potluck. An added advantage is the fact you make it the day before - one less thing to worry about if you're entertaining or need to bring a "dish to pass" somewhere.

Provided by Taste of Home

Categories Brunch Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (11 ounces) mandarin oranges
1 package (3 ounces) cook-and-serve vanilla pudding mix
3 tablespoons lemon juice
2 tablespoons unsweetened pineapple juice
1 tablespoon water
3/4 cup pineapple tidbits, drained
1 cup miniature marshmallows
1 cup whipped topping
1 medium banana, sliced

Steps:

Drain oranges, reserving juice. Place pudding mix in a small saucepan; whisk in the lemon juice, pineapple juice, water and reserved orange juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Transfer to a bowl; cool. , Add the pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana.

Nutrition Facts : Calories 137 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.

OVERNIGHT CHICKEN AND FRUIT SALAD

Overnight Chicken and Fruit Salad image

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

Provided by kirklandcook

Categories Salad

Time 8h20m

Yield 8

Number Of Ingredients 12

Ingredients

3 cups cubed cooked chicken
1 pound seedless red grapes, halved
1 (15 ounce) can pineapple chunks, drained
1 cup sliced celery
1 (8 ounce) can sliced water chestnuts, drained
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 cup toasted slivered almonds
1 papaya - peeled, seeded, and sliced
1 avocado - peeled, pitted, and sliced

Steps:

Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 30.3 g, Cholesterol 36.8 mg, Fat 35.5 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 5.2 g, Sodium 311 mg, Sugar 20.3 g

OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I first tasted this rich salad at my wedding reception almost 40 years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals...and our daughters copied the recipe when they married.

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

3 large eggs eggs, beaten
¼ cup sugar
¼ cup vinegar
2 tablespoons butter or margarine
2 cups green grapes
2 cups miniature marshmallows
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can mandarin oranges, drained
2 medium firm bananas. sliced
2 cups whipping cream, whipped
½ cup chopped pecans

Steps:

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees F. Remove from the heat; stir in butter. Cool.
In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 32.7 g, Cholesterol 105.9 mg, Fat 21.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 11.1 g, Sodium 55.8 mg, Sugar 26 g

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Cut the ends off the oranges. Place the orange upright on one of the flat ends and use your knife to cut slices from the top to the bottom, removing all the white pith. Cut the oranges into cubes.
If you’re using peaches, peel them first. If you’re using nectarines, you can keep the skin on and chop.
Make the Lemon Orange Glaze. Squeeze out all the juice from the ends and slices of the oranges that you used. (You can also use bottled orange juice instead.) You can even place the fruit over a colander while you are chopping all the fruit and use the juice that you get from the fruit for the glaze.

Overnight Fruit Salad Recipes

CREAMY OVERNIGHT FRUIT SALAD

Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.

OVERNIGHT FRUIT SALAD

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

This rich and creamy fruit salad is made with a cooked custard and canned fruit, then chilled overnight for 24 hours.

24 HOUR FRUIT SALAD

My overnight Fruit Salad recipe is jam-packed with fruit and sweetened up with marshmallows and a luscious creamy lemon custard sauce. Get a jump on meal prep; this make-ahead salad recipe gets better as it sets!

OVERNIGHT FRUIT SALAD

OVERNIGHT SALAD

OVERNIGHT CHICKEN AND FRUIT SALAD

Cooked chicken, red grapes, slivered almonds, and pineapple chunks make a lovely savory-sweet salad that's dressed with a mild curry mayonnaise. Papaya and avocado slices add color and flavor. Refrigerate overnight for the best flavor.

OVERNIGHT FRUIT SALAD

I first tasted this rich salad at my wedding reception almost 40 years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals...and our daughters copied the recipe when they married.

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