Tropical Marshmallow Fruit Salad is the best fruit salad! Pineapple, mandarin oranges, kiwi, mango, strawberries, blueberries, coconut, and marshmallows tossed in a creamy lemon dressing.
It’s fruit salad season!
I don’t know about you but I find myself serving fruit salad just about every night this time of year. Normally it’s just a bunch of chopped fruit stirred together but sometimes I like to get fancy and make something like this.
If you have kids that claim they don’t like fruit, serve it like this and I bet they will quickly change their mind.
Why You’re Going To Love This Recipe
- So many different textures and flavors! You’ve got fluffy marshmallow with all the different fruit textures and shredded coconut, all tossed in a creamy dressing.
- It will take you about 10 minutes to make! You just have to chop all the fruit and whisk together the dressing.
- It needs to chill for 2 hours before serving so it’s perfect to make ahead of a party or a barbecue.
Ingredients for Tropical Marshmallow Fruit Salad
- Instant Lemon Pudding Mix – you can use sugar free or fat free pudding mix if you prefer. If you don’t want a lemony dressing for the salad, try using vanilla or cheesecake pudding mix.
- Pineapple Tidbits – make sure you buy the tidbits in the juice and not syrup. The juice is going to be used in the dressing and the tidbits will be mixed into the salad.
- Cool Whip – you can use lite Cool Whip if you want. This is what is going to make the fruit salad light and fluffy.
- Mandarin oranges – I used the mandarin oranges in a can for this recipe but you can peel fresh mandarin oranges.
- Kiwi – this adds such a fun texture to the salad! And the pop of green makes it so pretty.
- Mango – make sure to get a really ripe mango!
- Strawberries – you can substitute raspberries.
- Blueberries – you can substitute blackberries.
- Coconut – use the shredded sweetened coconut.
- Marshmallows – the mini marshmallows. They add such a fun texture and who doesn’t love marshmallows?!
- Strain the juice from the pineapple into a large mixing bowl.
- Whisk the lemon pudding powder into the pineapple juice.
- The pudding will thicken slightly.
- Use a rubber spatula to gently fold the Cool Whip into the pudding mixture.
- The mixture should be light and fluffy.
- Add the fruit.
- Gently fold the fruit into the pudding mixture.
- Chill for 2 hours before serving.
This fruit salad is best eaten the day it’s made. The juices will start to come out of the fruit the longer it sits, which is fine, but it will make for a runnier dressing.
It will be good for up to 2 days. Make sure to store it in an airtight container in the refrigerator. And give it a good stir before serving to reincorporate the juices that have come out of the fruit.
I don’t recommend trying to freeze this fruit salad.
More Fruit Salad Recipes:
- Grape Salad
- Pineapple Fluff Salad
- Pistachio Marshmallow Salad
- Marshmallow Fruit Salad
- Ambrosia Fruit Salad
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- 1 (3.4 ounce) box instant lemon pudding mix
- 1 (20 ounce) can pineapple tidbit with juice
- 1 (8 ounce) tub Cool Whip
- 1 (15 ounce) can mandarin oranges, drained well
- 3 kiwis, peeled and diced
- 1 cup mango, diced
- 1 ½ cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 ½ cup shredded coconut
- 4 cups mini marshmallows
- Strain the juice from the pineapple into a large mixing bowl. Set the pineapple aside to add in later.
- Whisk the lemon pudding powder into the pineapple juice until the pudding thickens.
- Use a rubber spatula to gently fold the Cool Whip into the pudding mixture. Do not whisk it or overmix it because you want it to stay fluffy.
- Fold in the pineapple tidbits, mandarin oranges, kiwi, mango, strawberries, blueberries, coconut shreds, and mini marshmallows. The fruit should be fully coated by the pudding mixture.
- Cover and chill in the refrigerator for 2 hours.
- When ready to serve, give it one last gentle stir and enjoy!
- Lite or low fat Cool Whip will work in this recipe.
- Sugar free or fat free pudding mixes can be used.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 120mgCarbohydrates: 44gFiber: 4gSugar: 30gProtein: 2g