1969 24-Hour Salad

It’s our 50th anniversary at Iowa PBS, and we’re partying like it’s 1969! Do you remember 24-hour fruit salad? It was found at many a celebration in those days, especially holidays like Thanksgiving, Christmas and Easter.


  • 20 oz. can pineapple tidbits
  • 15 oz. can Royal Anne cherries
  • 2 Tbsp. flour
  • 1 Tbsp. vinegar
  • 2 Tbsp. sugar
  • 1 egg
  • 8 oz. heavy cream, whipped
  • 10 oz. marshmallows, quartered
  • 1 c. nuts - toasted walnuts or almonds


Drain the juices from the canned fruit and set the fruit aside. Pour the pineapple juice into a measuring cup and, if necessary, add enough juice from the cherries to measure 1 cup.

Combine pineapple juice, flour, vinegar, sugar and egg in a heavy saucepan. Beat very well over medium heat. Continue to cook, whisking constantly until the dressing is thick and boiling.

Remove from the heat, and chill until cold.

When the dressing is cold, fold in the fruit, nuts and marshmallows. Gently fold in the whipped cream. Pour into serving bowl and cover. Chill 24 hours before serving. Feel free to substitute other canned or soft fruit such as mandarin oranges or sliced strawberries.

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