Marshmallow Fruit Salad-No photo can capture the taste!!

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)

1. Cook rice according to package directions. Only use Arborio rice for this recipe.
2. 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.
3.  Next day, stir into rice mixture; Truwhip, marshmallows, pineapple and mandarin oranges. Mix well.
4. I make this for Thanksgiving, Christmas and Easter.
   

   While rice is cooking make fruit dressing in skillet–fruit juice, egg yolks, sugar and flour- cook till slightly thick

   

   Thickened

   

   Add to cooked rice, stir- refrigerate over night so rice absorbs all the yumminess

   

   Stir into rice mixture- marshmallows, Truwhip and fruit

   

   Marshmallow Fruit Salad- refrigerate until ready to serve