• Fresh Fruit with Marshmallow Sauce (A Nut Tree Vintage Recipe)

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    Fresh Fruit with Marshmallow Sauce (A Nut Tree Vintage Recipe)
    Prep: 30 min Cook: 10 min Servings: 12
    by Salad Foodie
    388 recipes
    The Nut Tree (Vacaville CA, off I-80) has been a landmark tourist stop for over eighty years. The restaurant, at its zenith in the 70's and 80's, was an early pioneer of California cuisine featuring fresh fruits and vegetables, and recipes of popular menu items were offered for sale in the gift shop. The original restaurant from that era is no longer in operation and the complex itself was rebuilt and opened under new ownership. Preparing one of the Nut Tree “vintage” recipes always brings back fond memories of the indoor aviary, rocking hobby horses, toy shop, kiddie train, and of course - the restaurant/bakery. A specialty of the Nut Tree was Fruit Salad with Marshmallow Dressing. It was served as a large luncheon plate with fruits in season, cottage cheese and nut bread. However I like to serve it as dessert. The sauce is for dipping large chunks of fruit fondue style, or as a topping for a dish of fresh fruits. A colorful platter of fresh fruit and this yummy sauce make a conversation piece as well as dessert. Present it on a turntable in the table center, and guests will appreciate the ease of service.


    • 1/2 cup hot water
    • 2/3 cup light corn syrup
    • 1 cup sugar
    • 2 egg whites
    • Dash salt
    • 1/4 teaspoon vanilla extract
    • 1/4 cup mayonnaise
    • 1 tablespoon grated orange zest
    • Selection of fresh fruits (pineapple, bananas, apples, cantaloupe, strawberries, etc.)


    1. Combine water, corn syrup and sugar in a deep saucepan. Heat over medium heat, stirring until sugar dissolves. Increase heat and boil slowly without stirring to firm ball stage or thread stage (248 degrees F. on candy thermometer.) Do not overcook.
    2. Meanwhile beat egg whites with salt. When stiff, gradually beat in the hot syrup, beating until thick and fluffy. Fold in vanilla, mayonnaise and orange zest.
    3. Yield: 1 1/2 cups. Figure 12 servings, each serving = 2 tablespoons.
    4. If sauce becomes too thick, thin with a small amount of hot water.
    5. FRUITS: For use as a dipping sauce fondue-style prepare fruits in large pieces. For use as a topping, prepare fruits in bite-size pieces, and/or add smaller fruits like berries to the array.

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