King's Daughter's Kitchen

Every year my kids ask me to make that fruit thing, the one with cherries and marshmallows. This recipe has been in the family for generations. I think of my sister-in-law putting Slow and Low Rock and Rye (I don’t) in hers and smile. Now that she has passed, it is my privilege to make it. I happily take it to family gatherings and bring back the empty bowl.

Family Fruit Salad

Measurements need not be exact.

In a huge bowl mix gently:

1 large jar 16 oz marischino cherries, drained

1 sack 10 oz mini marshmallows

2 cups pecans or walnuts

I most often use pecans.

Mandarin oranges 24 oz to 2 pounds canned drained, or peeled seedless slices cut in half

Red and green grapes, 1/2 pound each, washed and cut in half

Apples 3 peeled, cored, cut in chunks

Strawberries 1 pound washed, destemmed, cut in half

1 pound washed blueberries

Orange juice, pulp or no pulp, just enough to get the fruit wet. Citric acid in the juice keeps the apples from turning brown. The sweet in it won’t clash with any other fruit or make the salad tart.

Gently stir everything in the bowl. Cover with plastic wrap or a lid. Store in refrigerator until ready to eat.

If I am missing a fruit, I substitute another or leave it out. Peaches are a great add-in.