Shirley's Fruit Saladby Shirley Marabito
- 4 Bananas
- 4 Apples
- 2 Cans Pineapple Tidbits, drained, saving the juice.
- 1 Cup chopped Walnuts or Pecans
- 1 Cup Mini-Marshmallows
- Juice of one lemon sprinkled over apples and bananas to keep them from turning Brown.
DRESSING FOR THE SALAD
- Juice from the canned pineapple
- 1 Egg, beaten
- 1/2 Cup Sugar
- 1/4 Tsp Salt
- 2 Tblsp Flour
- 1 Pint Whipping Cream
- 1 Tblsp Poppy Seeds
Heat pineapple juice.
Mix sugar, flour and salt; add to beaten egg.
Add this mixture to heated juice and cook until custard consistency.
Cool mixture and then blend into the whipping cream; add poppy seeds. Stir well.
Mix with fruit and marshmallows. Add the mixture gradually because there is usually more than will be needed.
Can be refrigerated for several days and used with a smaller batch of the fruit.