Drain all canned fruit. Leave fruit in colander until dry.
Cut all fruit the same size, as well as marshmellows. Combine and place in a medium size bowl. Set aside.
Prepare dressing. In a small pan combine: 3 yolks, pineapple juice and vinegar. Whip with a fork and strain.
Add 3 tablespoons sugar. Cook over low heat or over hot water, stirring constantly until mixture thickens. (Mixture must not boil). Season with salt and pepper.
Remove from heat and cool. Add sauce to fruit. Take to refrigerator for 24 hours.
Before serving fold whipped cream carefully. Place in a salad bowl. Use this salad with turkey or chicken.