southern plate
– Apples – Oranges – Seedless grapes – Fruit cocktail (with juice) – Sugar – Egg yolks
To prepare a fruit salad, peel and chop 6-8 apples, 6 oranges, and 1 lb of seedless grapes. Cut the oranges over the apples to prevent discoloration. Add 3-4 cans of fruit cocktail to the chopped fruit.
Drain the fruit juice into a saucepan, add 1 cup of sugar and 6 egg yolks, and blend well. Cook the mixture over medium heat for about 15 minutes until slightly thickened. Allow it to cool and then pour it over the fruit. Stir, cover, and refrigerate.
The salad can be kept in the fridge for a week, and it's recommended to make it at least 24 hours ahead for the flavors to meld. Optionally, you can add coconut and pecans, but be cautious with bananas as they darken quickly and may reduce the salad's shelf life.
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