Growing up, these kinds of salads were common on holiday tables. They seem to have all but disappeared. Here's how my family made ours.
1 - 20oz can crushed pineapple
1 - 15 oz can mandarin oranges
1 - 15 oz can peaches
1 cup pecans chopped
1 10oz bag mini marshmallows
Cooked sauce, recipe below
1 cup heavy whipping cream, cold
Drain and reserve the syrup from the fruit. Combine the fruit, pecans, and marshmallows in a large bowl. Make the sauce (recipe below). Thoroughly toss ingredients with the cooked sauce. Whip cream to stiff peaks and fold in. Allow salad to sit in the fridge at least 4 hours or overnight.
1 1/2 cups syrup from fruit (add water if necessary)
1/4 cup sugar
3 egg yolks
2 tablespoons flour
1 tablespoon lemon juice or vinegar
1/2 teaspoon salt
2 tablespoons butter, cold
In a medium saucepan, combine all ingredients except butter until foamy. Cook over medium heat, scraping the bottom with the Old Country Kitchenware Scrape Spoon until bubbles, thickens, and coats the spoon. Remove from heat. Stir in cold butter until it melts, allow to cool until room temperature.
