Some recipes are so special that you use them only at holidays and special occasions–this Marshmallow Fruit Salad is one of those recipes! It’s a labor of love that’ll be passed down for generations. Serves 40 people-6 0z each or 20 people with leftovers for the next day.
Use organic ingredients when possible for longevity of your life.
2 cups of cooked Arborio rice
1 cup sugar
2 tablespoons flour (I use GF)
½ tsp. salt
3 egg yolks- beaten
1 20 ounce can crushed pineapple
2 15 ounce cans mandarin oranges
1 ¾ cup of juice from pineapple and mandarin orange’s
7 cups homemade marshmallows -Homemade makes a huge difference, but you can use store bought. I actually wouldn’t make this without homemade marshmallows. It’s what makes it special.
2 ½ cups Truwhip (homemade whipped cream is the ultimate ingredient but lactose intolerant people can’t eat it. Most tolerate Truwhip which is 70% organic w/ trace amount of sodium caseinate. Cool Whip is genetically modified- don’t use it)
- Cook rice according to package directions. Only use Arborio rice for this recipe.
- Combine sugar, flour, salt, egg yolks, juice from fruit- stir well and cook on medium until thick. Stir into cooked rice. Refrigerate overnight- to absorb all the goodness into rice.
- Next day, stir into rice mixture; Truwhip, marshmallows, pineapple and mandarin oranges. Mix well.
- I make this for Thanksgiving, Christmas and Easter.