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Overnight Fruit Salad
Overnight fruit salad is a delightful dessert salad, made with a colorful medley of fruit combined with a simple custard dressing and mini marshmallows.
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Overnight fruit salad is a creamy, sweet fruit salad that makes for a fantastic dessert option any time of year. Packed with cut fruit, marshmallows, fluffy whipped cream, and crunchy chopped nuts, dessert salads are the way to go for a delightful treat. A fun vintage recipe, simply make this amazing fruit salad the day before you want to enjoy it.
Do you like your desserts to be light and creamy? Tropical Cheesecake Fruit Salad, Peach Pretzel Salad, and Jello Salad all feature the freshness of fruit combined with a burst of sweetness to create a lip-smacking fruit salad dessert.
Overnight Fruit Salad Ingredients
You will need:
- 20 ounces pineapple chunks plus juices
- 15 ounces mandarin oranges plus juices
- ¼ cup lemon juice
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs room temperature
- 1 tablespoon unsalted butter
- 1 cup heavy cream whipped (2 cups whipped cream or Cool Whip)
- 2 cups seedless grapes
- 2 cups miniature marshmallows
- 1 cup pecans chopped
- 2 large bananas sliced into thick slices
Substitutions and Additions
FRUIT: If you have other favorite fruits you’d like to add to this creamy fruit salad, you can. Depending on the time of year, you can add any seasonal fruit to this wonderful salad that you enjoy. During the summer, fresh strawberries or peaches would be a tasty option.
PINEAPPLE: There are plenty of different types of canned pineapple. Pineapple chunks are the right size for this delicious fruit salad recipe but if you can’t find them, pineapple tidbits will work, or you can even use fresh pineapple if you prefer. If you are using fresh, just cut fruit to the desired size and if you don’t have enough pineapple juice, you can substitute water to top up to the needed cup.
LEMON JUICE: Either fresh lemon juice or bottled will work fine in this recipe.
How to Make Overnight Fruit Salad
PRO TIP: The lemon juice will keep the sliced banana from turning brown – I like to slice the bananas just before I can toss them with the custard. The other fruit can be prepared ahead of time. The marshmallows will dry out if removed from their packaging before mixing with the custard.
STEP ONE: Pour the juice from the pineapple chunks and the mandarin oranges into a measuring cup – you will need one cup total. You can combine the two juices or use one and substitute water to make a full cup.
STEP TWO: In a medium saucepan, pour 1 cup of reserved juices. Add lemon juice to it. Whisk in the sugar and cornstarch.
STEP THREE: Add the eggs to the juice mixture and whisk until combined and frothy.
STEP FOUR: Place the saucepan over medium heat and whisk constantly, cooking until the mixture thickens into a light custard.
STEP FIVE: Remove from heat, whisk in the butter, and allow to cool completely (about 1 hour).
PRO TIP: Press a sheet of plastic wrap onto the custard while it cools to prevent it from forming a skin.
STEP SIX: Fold the whipped cream into the custard mixture.
STEP SEVEN: In a large bowl, toss together drained pineapple chunks, drained mandarin oranges, grapes, marshmallows, and pecans. When the custard has cooled, pour it over the fruit mixture and toss to combine. Slice bananas and add them to the fruit mixture. Stir gently to ensure that the custard mixture coats the banana slices, but be careful not to mash up the banana.
PRO TIP: The custard-like sauce is light and flavored with a slightly sweet fruit flavor. Very light, it keeps the fruit salad light and fresh.
STEP EIGHT: Cover with plastic wrap, and place in the refrigerator overnight.
How to Serve Overnight Fruit Salad
This fruit salad is a scrumptious dessert to serve for a special occasion, Sunday evening dinner, or any summer party. One of the most refreshing desserts you’ll ever try, this fruit salad is also super quick and easy to make before you let it chill overnight. Enjoy a serving with a glass of sweet peach iced tea to wash it all down.
Storage
IN THE FRIDGE: This easy fruit salad recipe will keep in the refrigerator for several days.
IN THE FREEZER: We don’t recommend freezing this salad.
Overnight fruit salad is a delightful treat, filled to the brim with juicy fruit and a sweet custard dressing. A colorful medley of fruit is combined with a simple custard dressing and mini marshmallows for this fun old-fashioned dessert. This amazing overnight fruit salad recipe is a delightful make-ahead salad that came right out of grandma’s recipe box.
FREQUENTLY ASKED QUESTIONS
Can I add other fruit to this homemade salad?
This 24-hour fruit salad would be delicious with other fruits added. Try peaches, strawberries, or blueberries for tasty choices.
Can I freeze this salad?
This fruit cocktail recipe won’t freeze very well, so we recommended making it the day before you would like to serve it.
How long will this salad last in the fridge?
This salad will last for 3 to 4 days in the fridge before the fruit starts to get soggy.
Can I leave the pecans out of the recipe?
If you prefer not to add the nuts, you certainly can. Your salad will still taste delicious.
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Overnight Fruit Salad
Overnight fruit salad is a delightful dessert salad, made with a colorful medley of fruit combined with a simple custard dressing and mini marshmallows.
Ingredients
- 20 ounces pineapple chunks plus juices
- 15 ounces mandarin oranges plus juices
- ¼ cup lemon juice
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs room temperature
- 1 tablespoon unsalted butter
- 1 cup heavy cream whipped 2 cups whipped cream or Cool Whip
- 2 cups seedless grapes
- 2 cups miniature marshmallows
- 1 cup pecans chopped
- 2 large bananas sliced into thick slices
Instructions
- Pour the juice from the pineapple chunks and the mandarin oranges into a measuring cup – you will need one cup total. You can combine the two juices or use one and substitute water to make a full cup.
- In a medium saucepan, pour 1 cup of reserved juices. Add lemon juice to it. Whisk in the sugar and cornstarch.
- Add the eggs to the juice mixture and whisk until combined and frothy.
- Place the saucepan over medium heat and whisk constantly, cooking until the mixture thickens into a light custard.
- Remove from heat, whisk in the butter, and allow to cool completely (about 1 hour).
- Fold the whipped cream into the custard mixture.
- In a large bowl, toss together drained pineapple chunks, drained mandarin oranges, grapes, marshmallows, and pecans. When the custard has cooled, pour it over the fruit mixture and toss to combine. Slice bananas and add them to the fruit mixture. Stir gently to ensure that the custard mixture coats the banana slices, but be careful not to mash up the banana.
- Cover with plastic wrap, and place in the refrigerator overnight.
Notes
The lemon juice will keep the sliced banana from turning brown – I like to slice the bananas just before I can toss them with the custard. The other fruit can be prepared ahead of time. The marshmallows will dry out if removed from their packaging before mixing with the custard.
Press a sheet of plastic wrap onto the custard while it cools to prevent it from forming a skin.
The custard-like sauce is light and flavored with a slightly sweet fruit flavor. Very light, it keeps the fruit salad light and fresh.
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