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Betty Crocker’s All-Time Favorites

The best recipes-by popular demand 

1972

This just looked so snowy and beautiful in the book that I couldn’t resist:

It’s really a fruit salad that consists of one can of cherries (I got the all-natural Oregon brand, in water); two 13.5 oz cans of pineapple tidbits (I used fresh); three oranges, pared (I used one regular and two blood); and one cup miniature marshmallows (I substituted crushed meringues for texture and because I don’t like marshmallows).

The fruit is tossed with “Old Fashioned Fruit Dressing” which is made by combining two beaten eggs, two Tbl sugar, two Tbl lemon juice, two Tbl pineapple juice, one Tbl butter and a dash of salt.  The mixture is heated slowly until thickened, whisking as you go.  It makes what could be called a pineapple curd of sorts.  The curd is cooled and then folded into 3/4 heavy cream which has been whipped until stiff and then the dressing is mixed with the fruit.  Now for the questions.  Why is this listed as a “salad”, sandwiched between salads of cucumber and potato, instead of as a dessert?  And why does the whole thing need to be refrigerated for 24 hours when it would be perfectly delicious eaten right away?  For my salad, holding it for 24 hours meant that the blood oranges bled a bit into the dressing and turned parts of the bowl a lovely shade of pink.

It was tasty and I think if it were served after a heavy winter meal it would be fantastic.  I would love to experiment with the curd flavor.  Passionfruit? Strawberry for a summer salad? If we have some leftover could we call it a 48-hour salad tomorrow?