Tangy Overnight Fruit Salad
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tangy, creamy fruit salad with custard tossed among mixed fruit, marshmallows, and pecans. Pineapple and mandarin juices blended, thickened with eggs and cornstarch for a luscious custard folded with whipped cream. Bananas added carefully last to avoid mush. Chilled overnight to marry flavors and firm custard. Balanced sweetness, slight tang from lemon, and crunchy pecans create layers of texture and taste. Refreshing, not overly sweet, bespeaks a rehearsal of trial and error on custard thickness, fruit ratios, and timing.
Prep:
22 min
Cook:
12 min
Total:
Servings:
10 servings
#fruit salad
#custard
#overnight prep
#American cuisine
#chilled dessert
#holiday recipe
Juices from canned fruits — pineapples, mandarins — hold the key to a custard that clings, not slips. Tried using all juice from cans or adding water — too thin, lost body. You need to balance sweetness, acidity, thickening just right. Whisked eggs with cornstarch, slow heat, constant stirring build that custard backbone. Butter melts in at the end for smoothness, richness. Whipped cream folded last, keeps it light, not too dense. Fruit tossed in bearings — marshmallows add soft chew, pecans for crunch contrast. Bananas sliced last to avoid banana soup chaos, coat ’em gently. Overnight chill by design — flavors meld, custard firms just enough to hold the salad together without turning stodgy. I’ve learned to watch bubbles, coating on the spoon, and the custard feels right. If you rush heating, you’ll get scrambled eggs or grainy mess.
Ingredients
- 1 cup pineapple chunks juice (reserved)
- 1 cup mandarin orange juice (reserved)
- 1/2 cup fresh lemon juice
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 4 large eggs
- 3 tablespoons unsalted butter
- 1 cup heavy whipping cream, whipped
- 1 can drained pineapple chunks
- 1 can drained mandarin oranges
- 1 1/2 cups red seedless grapes
- 1 1/2 cup mini marshmallows
- 1 cup chopped pecans
- 2 medium bananas, sliced
- 1/4 cup water (optional, to adjust juice volume)
About the ingredients
Use fresh lemon juice; bottled tends to fall flat, as I learned biting into flat custard once. Swap pecans with walnuts or sliced almonds if that’s what you have — crunch texture varies, keep nuts toasted for best flavor. Marshmallows add sweetness and soft texture — mini sizes work best for even distribution; chopped regular marshmallows clump. If you can’t find canned pineapple or mandarin oranges, fresh segments can work — but juice volume and sweetness may vary, so top off juice with water or sugar to taste. Heavy cream can be replaced by full-fat creme fraiche or mascarpone for tanginess. Watch bananas — overripe ones add too much mush, underripe lack that creamy sweetness. If custard splits or gets grainy, chances are temperature’s too high — patience is key.
Method
- Combine pineapple and mandarin orange juices to measure exactly 1 cup ; if short, top with water. Pour into a medium saucepan.
- Add lemon juice to the saucepan. Whisk sugar and cornstarch in until smooth, no lumps.
- Crack in eggs, whisk vigorously until the mixture turns frothy and uniform.
- Place saucepan over medium heat. Whisk constantly — this prevents lumps and scorching.
- Watch close. Custard will thicken and bubble lightly, coat spoon back, pale and velvety. Not too stiff or runny. This took me a minute or two longer than expected, so trust texture, not timer.
- Remove from heat immediately. Whisk in butter until fully melted and glossy sheen spreads.
- Set aside uncovered to cool down for about 50–65 minutes, stirring occasionally to avoid skin forming on top.
- Whip cold heavy cream to soft peaks. Gently fold into cooled custard — aim for light, airy texture.
- Drain pineapple chunks and mandarin oranges thoroughly — watery fruit ruins the mix.
- In a big bowl, toss pineapple chunks, mandarin oranges, grapes, mini marshmallows, and pecans together.
- Pour cool custard over fruit; toss gently but thoroughly.
- Slice bananas last minute. Fold carefully into the salad, coating them well but watching for mushiness.
- Cover bowl with plastic wrap, press wrap lightly on surface to trap moisture.
- Refrigerate overnight — at least 12 hours. Custard firms, flavors marry.
- Before serving, give a gentle stir to redistribute any separated juices.
Cooking tips
Juices combined ensure custard base isn’t runny or too acidic. Whisk sugar and cornstarch well before heating — avoids lumps that turn into sticky bits later, a pet peeve of mine. Eggs whisked in cold mixture keep cooking even when heat’s applied; mix until frothy to incorporate air, prevents curdling. Medium heat critical — low heat drags time; high heat scorches or scrambles eggs. Constant whisking, fast wrist motion key; custard sets when it thickly coats the back of a spoon — rims stay clear when you run your finger through, no drips. Cooling uncovered prevents condensation pooling. Fold whipped cream with gentle motions — too much stirring deflates and ruins lightness. Toss fruit gently to avoid bruising. Bananas added last, slid in like a velvet glide, not smashed. Covering tightly traps moisture, prevents salad drying out or absorbing fridge odors. Overnight chill changes custard from soft pudding to firm coating — don’t cheat time here.
Chef's notes
- 💡 Combine juices first. Measure exactly 1 cup total. Short? Add water sparingly or juice will be too thin. Cornstarch needs proper ratio or custard gets runny or lumpy. Whisk sugar and cornstarch well cold before heat. Eggs added to cold mix helps stable custard. Use constant wrist motion whisking when heating — helps avoid lumps and burning. Watch bubbles form but custard still coats spoon back with velvety look. Not pearls or stiff custard yet, else gritty or rubbery texture. Take heat off immediately once thickened.
- 💡 Butter folds in after heat. Use unsalted for control on salt in final dessert. Melting butter smooths texture and adds shine to custard base. Set custard uncovered to cool. Stir often, breaks any forming skins. Covered too early = condensation pools down, mess. Skip chilling too fast in fridge right away or can form skin or rubbery edges. Whip heavy cream cold, fold gently. Overwhip or fast fold deflates air, weighs down custard. Aim for soft peaks, fold-light. Gently toss fruit - meats-like grapes, mini marshmallows, nuts. Drain canned fruit thoroughly or mix soggy.
- 💡 Bananas last, very last step. Slice close to serving. Too early, mush forms fast—brown, slimy, ruining texture. Fold carefully, coat but don’t crush. If replacing pecans, walnuts or sliced almonds toasted work well. Toast nuts first for aroma, flavor lift. Dry toast on low heat works better than oil roasted to avoid sogginess. Marshmallows: mini size distributes evenly, chopped clumps. If fresh fruit unavailable, adjust juice volume with water or sugar to balance sweetness and acidity. Heavy cream can swap creme fraiche or mascarpone - tangier flavor, thicker mouthfeel.
- 💡 Heat medium. Too low and custard drags, cooking unevenly. Too high scorches eggs - grainy or scrambled bits instead of smooth custard. Consistency check important—thick but soft, coats back of spoon. Run finger through thick spot, edges clear without drips or streaks. Cooling also helps set right thickness. If custard splits or grainy, temp spike likely. Cool uncovered helps moisture evaporate - prevents soggy custard. Plastic wrap on final mix seals moisture, avoids fridge smells. Overnight redux changes custard from pudding to holding coating on fruit but not stiff gel.
- 💡 Watch sensory clues - bubbles slow and even, pale color change, texture smooth on spoon back. Sound changes from subtle simmer to quiet soft bubbling. Smell fresh citrus and warmed sugar custodial aroma signals progress. Never rush whisking or temperature control, makes or breaks custard backbone. Fold whipped cream gently, think air pockets not mixing into paste. Texture balance: creamy custard, fruit bite, marshmallow softness, nut crunch. Each component’s moisture level matters. Drain drained canned fruit well or fruit juice flood. Refrigerate at least 12 hours for flavors to marry, custard to firm improper for salad holding yet soft enough when serving.
Common questions
How to avoid lumps in custard?
Whisk sugar and cornstarch before heat. Add eggs cold. Constant whisk wrist motion on medium heat slow thickening. Watch custard coat spoon back, no lumps. Remove heat fast once thickened.
Can I swap pecans for other nuts?
Yes, walnuts or almonds toasted work fine. Toast dry low heat, no oil. Different crunch but still add texture contrast important. Keep nuts dry or salad soggy.
What if custard gets grainy?
Likely heat too high or whisking paused. Reduce heat next time, stir constantly. Grainy means eggs scrambled or curdled. Cooling uncovered helps fix texture before folding cream.
How to store leftover salad?
Airtight container in fridge best. Lasts 2 days max. Can freeze custard separately but fruit texture ruined. Stir gently before serving if juices separated.
