Yes, Miniature Marshmallows

Both my mother and her mother made this 24-hour fruit salad at Christmas, as did thousands of other Texas cooks. The recipe made a lot, so my mother used one of the vegetable bins in the refrigerator for its day-long rest. What went in as a fairly loose mixture came out light, fluffy and, to me, delicious. My brother, the difficult second child, swears he never tasted it because he hated pecans. After my mother died, when I was in my mid-20s, my brother’s wife began making her mother’s fruit salad. (But her husband wouldn’t eat it either.) I confess I still like both. 24-Hour Fruit Salad Combine about 5-6 cups fruit: seedless grapes, sliced banana, canned pineapple, canned mandarin orange segments, canned peaches in natural juice; add 2 cups miniature marshmallows and 1 cup unsweetened coconut.A Tart Dressing Mix together 4 egg yolks, beaten; juice of 1 large lemon; ¼ cup pineapple juice. Cook, stirring constantly, over low heat until thickened. Cool, then mix with fruit, fold in 1 pint heavy cream, whipped, and refrigerate for at least 24 hours. Just before serving, fold in ½ cup pecans (lightly toasted is best).