This Creamy Marshmallow Fruit Salad is the dreamy, nostalgic treat that shows up at potlucks, picnics, and Sunday dinners for good reason. With its fluffy texture, sweet-tart fruit, and creamy dressing, it’s a refreshing and irresistible dessert or side dish that everyone loves. It’s quick to toss together and even better after a little chill time!

Why You’ll Love This Recipe

No-Bake Simplicity: Just stir and chill no oven required.
Sweet and Tangy Flavor: Balanced with creaminess and juicy fruit.
Perfect for Any Occasion: Potlucks, brunches, BBQs, or holidays.
Make-Ahead Friendly: Tastes even better after a few hours in the fridge.

Ingredients

For the Salad

– 1 can (15 oz) mandarin oranges, drained
– 1 can (20 oz) pineapple chunks, drained
– 1 cup green grapes, halved
– 1 cup red grapes, halved
– 1 1/2 cups mini marshmallows
– 1 cup sweetened shredded coconut (optional)
– 1 cup strawberries, chopped
– 1 banana, sliced (optional, add right before serving to prevent browning)

For the Creamy Dressing

– 1 container (8 oz) whipped topping (like Cool Whip)
– 1/2 cup sour cream or Greek yogurt
– 1 tbsp honey or maple syrup (optional, for extra sweetness)

Instructions

1. Combine the Fruit

In a large mixing bowl, gently stir together the mandarin oranges, pineapple chunks, grapes, strawberries, banana (if using), mini marshmallows, and coconut if desired.

2. Make the Creamy Dressing

In a separate bowl, whisk together the whipped topping, sour cream (or Greek yogurt), and honey or maple syrup until smooth.

3. Mix it All Together

Pour the creamy dressing over the fruit mixture. Gently fold everything together until all the fruit and marshmallows are coated in the fluffy mixture.

4. Chill and Serve

Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the marshmallows to soften slightly.

Prep Time

Prep: 10 minutes
Chill: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6–8

Tips and Variations

– Banana Browning Tip: If using banana, toss slices in lemon juice before adding to prevent browning.
– Make It Healthier: Use plain Greek yogurt instead of sour cream and reduce or skip the sweetener.
– Add Crunch: Sprinkle chopped pecans, walnuts, or granola on top just before serving.
– Switch It Up: Try canned peaches, blueberries, apples, or kiwi for variety.
– Color Boost: Add maraschino cherries or pomegranate seeds for a pop of color.

Frequently Asked Questions

1. Can I make this a day in advance?
Yes! Just leave out the banana until right before serving to keep it fresh.

2. How long does it last in the fridge?
It stays good for up to 2 days, though it’s best the first day.

3. Can I use fresh whipped cream instead of Cool Whip?
Yes, but stabilize it with a little powdered sugar to help it hold up.

4. Is this salad gluten-free?
Yes, as long as your marshmallows and whipped topping are certified gluten-free.

5. Can I freeze this fruit salad?
No, it’s not freezer-friendly. The texture won’t hold up well after thawing.

6. Can I make it dairy-free?
Yes use coconut whipped topping and a dairy-free yogurt or sour cream alternative.

7. What makes this a “salad”?
It’s a classic American-style dessert salad sweet, creamy, and full of fruit, not greens!

8. Can I serve it right away?
You can, but chilling it makes it even more delicious.

9. Is this kid-friendly?
Absolutely! It’s colorful, sweet, and fun to eat kids love the mini marshmallows.

10. What’s the best way to serve this?
In a big chilled bowl or individual dessert cups topped with a cherry or extra fruit.

Conclusion

Whether you call it a dessert or a salad, this Creamy Marshmallow Fruit Salad is an easy, crowd-pleasing favorite that brings a touch of nostalgia and a whole lot of flavor. Sweet, fluffy, fruity, and fun it’s the kind of dish that disappears fast, so don’t be surprised if you’re asked for the recipe more than once!

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