Marshmallow Fruit Salad
A vibrant and refreshing mixture of fruits and fluffy mini marshmallows, perfect for any gathering or as a light dessert.
Ingredients
Fruits
- 1 can (11 oz) mandarin orange segments, drained These juicy orange segments add a bright burst of citrus flavor.
- 1 can (14 oz) pineapple tidbits, drained Pineapple lends a tropical sweetness that complements the other fruits perfectly.
- 1 can (15 oz) fruit cocktail, drained A mix of different fruits brings variety and vibrancy to the dish.
- ½ cup red grapes, halved These plump grapes provide a refreshing crunch and beautiful color.
Creamy Elements
- ½ cup sour cream This creamy base balances the sweetness and adds a slight tang.
- 1½ cups frozen whipped topping, thawed Light and airy, whipped topping brings the salad together.
- 3 cups mini marshmallows (rainbow or plain) Soft and sweet, marshmallows bring a whimsical touch to this fruit salad.
Optional Add-Ins
- ½ cup chopped pecans For those wanting a little extra texture, pecans add a nutty element.
Instructions
Preparation
- Drain the mandarin oranges, pineapple tidbits, and fruit cocktail in a colander for at least 10 minutes to allow excess liquid to escape.
- Cut the red grapes in half while the fruits are draining.
Mixing
- In a large mixing bowl, combine the drained fruits and halved grapes. Fold in the chopped pecans if desired.
- In a separate bowl, mix the mini marshmallows, sour cream, and thawed whipped topping until well combined.
- Gently fold the creamy mixture into the fruit bowl until all ingredients are well coated.
Chilling and Serving
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Before serving, give the salad a gentle stir and garnish with extra pecans or mini marshmallows.
Notes
For added flavor, consider adding a dash of cinnamon or vanilla extract. Fresh fruits can be used instead of canned for better taste and nutrition. Store in an airtight container for up to 3 days. You can also freeze individual servings for a fun treat.