Marshmallow Fruit Salad – the BEST fruit salad recipe! Pineapple, mandarin oranges, strawberries, and marshmallows in a creamy dressing. Only 5 ingredients!
I know it looks like I showed up with a bowl of marshmallows today, but I swear there’s fruit in there too.
My oldest started talking about fruit salad as soon as our weather warmed up.
My kids eat fruit all day long but for some reason, he wants it cut up and tossed together. In an effort to become the favorite parent while my husband is deployed, I threw in some marshmallows.
How To Make Marshmallow Fruit Salad
This is the easiest fruit salad you will ever make! It usually mostly canned fruit so there’s not a whole lot of prep work involved.
It starts with a can of pineapple tidbits, a couple cans of mandarin oranges, and some sliced fresh strawberries. That gets tossed together with an entire bag of mini marshmallows and some sour cream.
I know, sour cream is the dressing?! But trust me, it just works.
Once everything is combined, just let it sit in the fridge until you are ready to serve it. All the flavors combine and it gets all juicy and delicious.
You can definitely add other fruit in, too. I think bananas would be extra delicious in this but you do have to worry about the bananas turning brown and gross if it’s not going to be eaten right away.
I also have a Tropical Marshmallow Fruit Salad with pineapple, kiwi, oranges, and shredded coconut!
Can You Make Marshmallow Fruit Salad Ahead?
Yes! You need to make it at least an hour before you serve it but if you need to prep it before that, it will be fine. It will start to get more liquid-y as the fruit sits in the sour cream though.
It is perfectly safe to consume for several days after preparing as long as it is stored properly in the refrigerator.
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Marshmallow Fruit Salad
Ingredients
- 1 20 ounce can pineapple tidbits, drained
- 2 11 ounce cans mandarin oranges, drained
- 2 cups sliced strawberries
- 1 10.5 ounce bag mini marshmallows
- 1 8 ounce container sour cream
Instructions
- Gentle fold all ingredients together until all the fruit and marshmallows are covered with sour cream. Allow to sit in the refrigerator for an hour before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 44mgCarbohydrates: 57gFiber: 3gSugar: 42gProtein: 3g
Cookbook Queen says
Most beautiful fruit salad of all time!!
Jessica @ A Kitchen Addiction says
My aunt makes a salad a lot like this! Definitely was a staple for summer gatherings!
Vanessa says
My family makes something similar.
Its a family favorite.
But definetly try adding a little instant jello (flavor of your choice)…it adds color & flavor
nicole @ I am a Honey Bee says
Price would die for this. He loves salads like this. And askes for ambrosia as well. I don’t get it tho so he just buys it. But I could totally get behind this!
Diane says
we made this back in the 70’s often my mom would make it with fruit cocktail mix and would add in dry coconut. the longer it sat in the frig the better it got. I would say this is as good as it gets! Now I want some. You made my taste buds remember LOL!
Kathy Davis says
I’ve made this using instant vanilla pudding. Just mix the pudding with the juice from the pineapple and mandarin oranges
Lisa says
My mom made this when i was a kid. My cousin Randy always requested this at family gatherings. She used to put apples, grapes,and bananas in it along with the oranges and pineapple. They help keep the bananas and apples from turning too soon. You could always just add some when you dish it up.
Nancy says
Ambrosia is very similar if you add coconut flakes and pineapple chunks to your recipe
Shirley sleeper says
I make a similar one with kool whip instead of sour cream along with instant pudding and fruit cocktail the more fruit the better
Margie Hermosillo says
I have a Pistachio Ambrosia recipe that my husband loves! My sister used to buy it from the grocery store deli.
Pistachio Ambrosia
1-16oz can chunky pineapple
1- 8oz can crushed pineapples
1- sm.pkg. Pistachio pudding
1-cup chopped pecans
1- cup shredded coconut
1- 16oz Cool whip
1- cup mini marshmallows
In lg. bowl mix both pineapples with juice, sprinkle pudding mix all over pineapple, mix gently. Let stand for 3 minutes, combine everything else and mix. Refrigerate for at least 2 hours before serving.
I hope ya’ll like it!
amanda says
Thank you! I’ll be making this very soon! :)
Lynne Huether says
I make a very similar salad with a few twits. My recipe calls for green seedless grapes, cut in half, pineapple chunks, and mandarin oranges. Then you add the marshmellows. The difference is you add equal amounts of sour cream and mayo. Mix the dressing well and then add 2 tsp. of white sugar. Blend into the dressing well. Add coconut and then combine and fruit mixture and the dressing. This salad is best if it sits in the frig for at least 2 – 3 hours. Everybody’s favourite hear.