Mandarin Salad
Trinity Fruit
1 20-ounce can pineapple chunks
in heavy syrup
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 tablespoon butter
3 egg yolks, slightly beaten
7 fresh Trinity* mandarin oranges,
peeled and sectioned
2 cups large marshmallows cut
into quarters
1 cup whipping cream, whipped
Drain pineapple; reserve 2 tablespoons syrup.
In a saucepan, combine reserved pineapple syrup, sugar, vinegar, butter and egg
yolks. Cook, stirring, over low heat for about 6 minutes, or until the custard thickens.
Let cool to room temperature.
In a large bowl, combine mandarin oranges, pineapple chunks and marshmallows.
Pour the custard into the bowl and stir gently.
Fold the whipped cream into the fruit mixture.
Place in a serving bowl, cover and chill for 24 hours. Makes 8 servings.
Recipe created by Patricia White.
* Brands may vary by region; substitute a similar product.
