My Traditional Fruit Salad Recipe

Every year that I can remember, my Grandmother made a special fruit salad, which she called "Twenty-Four Hour Salad". She may have gotten the recipe from my Aunt who is a professional caterer. My Grandmother would serve it to us every Thanksgiving and Christmas whether she was hosting the meal or going to a relative's home. I came to look on it as a family tradition, which I have continued in my family
to this very season.

So I began thinking a few days ago that you might appreciate having the recipe to this delicious fruit salad. Here it is:

• 2 eggs, beaten


• 2 T vinegar or lemon juice
  
• 4 T sugar
  
• 2 T butter
  
• 1 cup cream, whipped
  
• 2 cups green or red seedless grapes, or other fruit


• 2 cups baby marshmellows
  
• 2 cups diced pineapple
  
• 2 large oranges or 2 cups mandarin oranges

Blend eggs, sugar and vinegar in top of double boiler (or sauce pan on low heat) and cook until thick, stirring constantly.

Remove from heat, add butter; let cool. When cold, add cream and fruit that has been drained. Fold in marshmellows and chill for 24 hours. Do not freeze.