A select few recipes defined my childhood. They come up time and time again, and each time I have the dish, a little spark is ignited — and I’m reminded of the memories I have surrounding the food.

Such is the case with this fruit salad recipe, which may go back to the 1800s. My mom learned how to make it from my aunt nearly 30 years ago, and it has been a staple in our home for holidays, birthday parties and summertime soirees.

I didn’t know such a thing could be so complicated, but the original recipe card was stained and included vague measurements in cursive handwriting like “2 sm cartons sour cream” and “apples — 1 med.” The original recipe also calls for grapes, but I find that it’s best without them.

This variation is more like an ambrosia fruit salad that includes marshmallows, maraschino cherries, pecans and coconut. My mom would make the fruit salad, store it in a giant bowl, and we’d pick on it for at least a week, having it for breakfast and again for dessert after dinner.

“The first time you make it, everyone is going to ask for the recipe,” my mom said. I was surprised to find out that the recipe included sour cream, which I’ve since learned adds richness, creaminess and a tangy flavor to the ingredients. When all of the components are mixed together, it’s best to leave the fruit salad in the fridge overnight, as this allows the marshmallows to puff up and become moist. The longer the juices marinate, the better — kind of like gumbo.

Bonus: An orange toast snack recipe that is fresh and flavorful.

Debby’s Fruit Salad

Serves 8-10 people

INGREDIENTS

3/4 of a 10-ounce bag of miniature marshmallows

1 20-ounce can pineapple tidbits

1 20-ounce can crushed pineapple

1 15-ounce mandarin oranges

1 10-ounce jar maraschino cherries, cut in half

1/4 cup coconut

1 8-ounce tub sour cream

3 red apples, chopped

1/2 cup chopped pecans

DIRECTIONS

1. Drain pineapple tidbits, crushed pineapple, mandarin oranges and cherries, but save about 1/4 cup of the juice from the oranges and cherries.

2. Mix all ingredients together in a large bowl and store in the fridge for at least 4-6 hours. Overnight is best.

Orange Toast

A fabulous, flavorful snack that you can freeze. Makes approximately 125 pieces. Source: Margie and Coerte Voorhies, out of Corinne Cook’s “Extra! Extra! Read all about it!”

INGREDIENTS

Outer skin (zest) of a large navel orange

1 cup sugar

1 stick butter, softened to room temperature

1 loaf of Pepperidge Farm thin-sliced white bread

DIRECTIONS

1. Remove “zest” or colored part of the outer skin of the orange with a citrus zester or with vegetable peeler. Chop very fine in a blender or by hand.

2. Mix orange zest with sugar and very soft butter.

3. Spread top of each slice of bread with the orange-sugar mixture.

4. After spreading with the orange-sugar mixture, cut each slice into 4 long strips. (These may be frozen before toasting, but freeze strips first on a baking sheet before placing in freezer bags.)

5. Place on baking sheet and toast in a 350-degree oven, until lightly browned. Remove and cool on wire rack.