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This velvety fruit and marshmallow mix blends succulent pieces of fruit, soft mini marshmallows, and a scratch-made whipped cream for a sweet treat that's both a throwback and totally impressive. Every bite hits just right with sweetness and fruity freshness that'll make you want seconds.
I whipped up this fruit salad for our family get-together and it vanished quicker than everything else we served. My grandma whispered to me it topped her mom's version - probably the best kitchen praise I've ever gotten.
What You'll Need
- Heavy cream: Creates the base of our whipped topping and gives this mix its rich, dreamy feel
- Powdered sugar: Makes the cream sweet without any sandy texture you'd get from regular sugar
- Vanilla extract: Brings a cozy, warm flavor to the whipped base
- Sour cream: Adds a gentle tang to cut the sweetness and keeps the whipped cream from falling flat
- Mandarin oranges: Give a sunny citrus kick and orange color; grab the ones in juice not syrup
- Maraschino cherries: Drop in sweet red spots of color; make sure to drain them well
- Pineapple tidbits: Mix in tropical flavor and juicy bits
- Sweetened shredded coconut: Adds fun texture and a nice chewy bite
- Mini marshmallows: Toss in soft, puffy sweetness; try the fruit flavored ones for extra pop
Easy-to-Follow Directions
- Make Your Cream Base:
- Put the heavy cream, powdered sugar, and vanilla in a big bowl. Grab your electric mixer and beat on medium-high for about 2 minutes until it forms stiff peaks. Your cream should look puffy and stand up when you pull the beaters out. This part's super important as it holds everything together, so don't rush it.
- Mix in Sour Cream:
- Grab a rubber spatula and slowly fold the sour cream into your whipped cream. Use gentle movements. Cut down the middle, then sweep along the edges, bringing stuff from the bottom up. This careful mixing keeps all those air bubbles intact so your salad stays fluffy.
- Get Your Fruits Ready:
- In another big bowl, mix the drained mandarin oranges, cherries, pineapple, coconut, and marshmallows. Stir gently so you don't mush the fruit. Double-check that you've drained all the fruit really well or you'll end up with a soggy salad.
- Put It All Together:
- Pour your cream mixture over the fruit mix and gently fold everything until it's just combined. Spoon it into a serving bowl, cover with plastic wrap, and stick it in the fridge for at least an hour, but overnight works even better. This sitting time lets all the flavors mix together and softens the marshmallows a bit.
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I always toss in fruit-flavored marshmallows as my special twist. While old-school recipes call for plain white ones, I found the fruity kind brings extra zing that reminds me of summer days at grandma's place. She always let me pack in extra cherries because she knew I couldn't resist them.
How to Keep It Fresh
This fruity mix stays good in the fridge for up to three days when you keep it in a sealed container. The flavors actually get better during this time, so it might taste even yummier on the second day. I wouldn't try freezing it though since the cream and fruits will turn mushy and watery when they thaw out.
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Simple Swaps
If you want to go more classic, you can just use regular mini marshmallows instead of the fruity ones. Don't do dairy? Greek yogurt works great instead of sour cream and adds some protein too. When fruits are in season, feel free to use fresh ones instead of canned. Just watch out as they might be juicier, so you might need less or could pat them dry after cutting.
Ways to Serve It
This sweet treat caps off backyard cookouts perfectly but fits right in at holiday meals too. Dish it up in clear glass bowls to show off all the colors or scoop it into small cups for fancy individual portions. For a fun twist, set out some shortbread cookies alongside that folks can use to scoop it up or crumble on top for some crunch.
A Bit of History
This fruity dessert has strong ties to Southern cooking going back to the late 1800s. Its name comes from Greek myths where "ambrosia" was what gods ate to live forever. Our version won't quite do that, but it does keep alive the tradition of special treats that bring family together. The dish really took off in the mid-1900s when store-bought marshmallows and canned fruit became easy to find, changing it from a rare treat to a must-have at family dinners.
Frequently Asked Questions
- → Can I prepare it the day before?
Yes, you can whip it up anytime between 1-24 hours earlier. Chilling makes the flavors pop!
- → What fruits are good for this salad?
Great options include mandarin oranges, cherry halves, and pineapple chunks. Try your favorites too!
- → What if I don’t want coconut?
Feel free to skip it or swap in toasted nuts for a crunchy vibe instead.
- → How can I whip cream to stiff peaks?
Use chilled cream and beat it until it holds its shape. Peaks should stand firm without folding.
- → What type of marshmallows should I pick?
Mini rainbow ones give it a fun, colorful look. White mini marshmallows also work beautifully!
- → How long can I store it in the fridge?
Keep it in an airtight container for up to three days in the fridge.