Description
A creamy and fruity salad that is perfect for any gathering or a light dessert.
Ingredients
Scale
- 1 can (20 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup sweetened shredded coconut
- 1 cup mini marshmallows
- 1 cup sour cream
- 1 cup whipped topping
Instructions
- Drain the fruit well by draining the crushed pineapple and mandarin oranges thoroughly. I like to let them sit in a colander for a few extra minutes. Too much juice can make the salad watery, and we want that creamy texture to shine.
- Combine the creamy base in a large mixing bowl, gently fold together the sour cream and whipped topping. The mixture should look light and fluffy, almost like a soft cloud. This creamy base is what gives the salad its signature richness.
- Add the fruit and coconut, stirring in the drained pineapple, mandarin oranges, and shredded coconut. As you mix, you’ll see bursts of bright orange and golden yellow against the creamy white background. It’s as beautiful as it is delicious.
- Fold in the marshmallows last. They bring a soft, chewy sweetness that balances the tang of the sour cream and the tropical fruit.
- Chill before serving the bowl and refrigerate for at least one hour. This resting time allows all the flavors to blend together. When you scoop it out later, it will be cool, creamy, and perfectly set.
Notes
- Making this Hawaiian Fruit Salad Recipe always reminds me of preparing for family get-togethers, sneaking a small spoonful before it hits the table. It’s one of those dishes that tastes even better once it’s had time to chill and mingle.
- Prep Time: 15 minutes
- Category: Salad
- Method: Refrigerate
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg