Marshmallow Fruit Salad

This old-fashioned marshmallow fruit salad is the kind of sweet, creamy side dish that shows up at every church potluck and holiday table in the Midwest. Cherries, mandarin oranges, pineapple chunks, sliced bananas, and marshmallows, all folded into whipped cream with a cooked custard dressing holding it together.

The dressing sets this apart from a simple fruit-and-Cool-Whip toss. Beaten eggs, sugar, butter, and vinegar cook slowly over low heat until thick, then cool completely before the canned fruit goes in. That 18 to 24 hour soak lets the custard coat every piece of fruit and mellows the vinegar’s sharpness into a tangy sweetness you cannot get any other way.

The marshmallows, bananas, and whipped cream go in right before serving. Adding them too early turns the marshmallows gummy and the bananas brown.

Chef Tips

• Keep the heat low when cooking the custard. High heat scrambles the eggs, and there is no salvaging a lumpy, curdled dressing.
• Drain the canned fruit thoroughly. Extra liquid thins the custard and makes the salad watery after the overnight soak.
• Whip the cream to soft peaks, not stiff. You want it to fold into the salad smoothly, not sit in stiff clumps.
• Slice the bananas just before adding. Even a 30-minute head start gives them time to brown.

Variations

• Add a cup of miniature colored marshmallows for a more festive, rainbow look.
• Fold in ½ cup of shredded coconut with the marshmallows for a tropical twist.
• Swap the vinegar in the custard for lemon juice for a brighter, more citrus-forward dressing.