Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Swan Frozen Fruit Salad Recipe

frozen fruit saladEditor’s Note: RFT’s Food History Editor Suzanne Corbett brings us this classic recipe from the historic Swan Coach House in Atlanta, Georgia. It features timbales, flaky, fried dough made with a timbale iron (available at cooking stores). This recipe a fun variation on fruit salad and one that’ll impress your lunch friends and would make a perfect addition to any holiday table. BH, RFT Editor


(Recipe courtesy Atlanta CVB)

1 cup pitted dark sweet cherries (canned), drained

1 cup pineapple tidbits, drained

1 cup chopped canned peaches, drained

1 cup chopped pecan, lightly toasted

1 cup seedless grapes (halved)

1 cup chopped banana (one medium banana)

timbale rosette irons

To make this dessert, you’ll need a timbale iron, available at cooking stores.

2 cup whipping cream

2 tablespoons powdered sugar

4 cups lemon curd (or vanilla or lemon yogurt)

whipped cream for garnish

Drain all fruits in a colander; place in a bowl and use a spoon to mix fruits evenly. Whip the cream until soft peaks form.  Fold in the powdered sugar and lemon curd. Mix in the fruits and pecans. Line a round mold (or a coffee can) or a large loaf pan, Freeze 8 hours or until firm. To serve remove Frozen Fruit Salad from the mold, unwrap and cut into 1 – 1½-inch slices.  Garnish each slice with a whipped cream rosette.

Makes about 12 servings – depending on size of mold(s) used.



(Recipe inspired by the Swan Coach House)

2 eggs

1 cup whole milk

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon sweet paprika

oil for frying

Timbale Iron

Beat eggs. Add the milk.  Combine the flour, salt and paprika.  Gradually add the flour mixture to the egg mixture until the batter is smooth.  In a small deep pan, heat vegetable oil to 375 degrees.  Heat the timbale iron in the oil.  Wipe the oil off the iron by blotting with a towel and dip into the batter twice. Do not allow the batter to go over the top of the iron but try to coat all sides all the way to the top of the iron.

Place iron in the hot oil and fry until golden brown. As the timbale is frying gently pry it off of the iron with a spoon and allow it to fill with oil so the inside and outside cook at the same time. Cook the timbale until it is evenly medium-brown. If there are pale patches the timbale may be soggy in some areas when you eat it later. Remove with tongs to a cooling rack covered with paper towels.

The best frying temperature is 375 degrees.  If the oil is too hot, the timbale splays out from the iron and won’t hold its shape.  If the oil is not hot enough, it is difficult to remove the timbale from the iron. When timbales are golden and crisp, drain and cool on paper towels. Store placed in an airtight container or plastic bag.  If timbales need to be re-crisped before using place the unfilled timbales in a 300 degree oven until crisp, about 10-15 minutes.  Allow to cool before filling with chicken salad.

Makes about 12 timbales.

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Suzanne Corbett, RFT Food History Editor

Suzanne Corbett is RFT's Food History Editor. She's a national award-winning writer and media producer who currently contributes News Magazine Network, St. Louis Post-Dispatch,, AAA Traveler and Journey Magazines. Suzanne is the author The Gilded Table: Recipe and Table History from the Campbell House (2015 Donning Publishing) and Pushcarts & Stalls: The Soulard Market History Cookbook (1999 Palmerston & Reed Publishing). She's won two Telly Awards, a Davey Award, the Missouri Media Award and more.