from...Miss Mary's Kitchen: Delicious Fruit Salad

From . . . "Miss Mary's Kitchen"

by: Mary Bentley

Georgia Recipe Manager

#mb-11-15

DELICIOUS FRUIT SALAD

A good friend, Debbie, and I recently toured the Atlanta History Center. It just so happens that there is a wonderful restaurant nearby, the Swan Coach House, so we decided to treat ourselves to a “ladies luncheon”. Not having eaten at this restaurant in many years, I had forgotten how truly special it was! We both commented on how much their menu reminded us of the fare served at the Magnolia Room of the old Richs Department Store located in downtown Atlanta. If anyone recalls a meal at this tea room, they will surely remember that most every meal was accompanied by a serving of their frozen fruit salad. Such is the case at the Swan Coach House, and it was delicious.

Our luncheon sparked a memory of something my mother used to fix. When I got home, I went through recipes until I found her version of the fruit salad. This was always available for special occasions at our house. Because it had to be frozen, Mother would prepare it in advance so it would be ready whenever needed. Mother’s original recipe called for a large jar of ‘Fruits for Salad’. While I have not seen that product in many years, I was able to find large cut-up mixed fruit available from Del Monte Foods or Libby’s that would work well.

With the holiday season just around the corner, this would be a good make-in-advance dish that could be ready when your guests arrive. This salad is as appealing to the gentlemen as it is to the ladies.

DELICIOUS FRUIT SALAD

Serves 10-12

15 oz. can chunky fruits for salad, drained

2 slices pineapple, cut up

2 bananas, cut up

6-8 marshmallows, cut up

1 c. salad dressing (not mayonnaise)

1 c. whipping cream, whipped to soft peaks

SAUCE

½ c. butter

½ c. sugar

1 tablespoon flour

1 egg

½ c. whipping cream

½ c. pineapple juice

Prepare a 9“x 5”x 3” loaf pan by lining it with aluminum foil so that it extends at least 1” above the pan sides. You will need another piece of aluminum foil slightly larger than the pan to cover the top of the fruit salad.

In a medium saucepan, mix all sauce ingredients except whipping cream. Cook over medium heat until sauce begins to thicken, stirring often. Remove from heat, strain to remove lumps (if needed), and allow mixture to cool. Fold in ½ c. whipping cream when sauce has cooled.

In a large mixing bowl, blend together fruits, marshmallows, and salad dressing. Pour cooled sauce over fruit, mix well. Fold in the remaining 1 c. whipped cream. Pour mixture into loaf pan filling to within ½” of the top of the pan. Smooth mixture, cover with the second piece of aluminum foil, and seal foil edges together.

Freeze for at least 8 hours. Once frozen, the fruit salad can be removed from the loaf pan. When time to serve, remove from the freezer and allow to thaw 15-30 minutes. To make slicing easier, run hot water over the knife blade before cutting each slice. Slice into ½” thick servings.

Mary