Marshmallow Fruit Salad

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Servings: 12 Difficulty: Intermediate
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A creamy, nostalgic fruit salad featuring a tangy vinegar-sugar glaze and soft marshmallows.
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This classic Marshmallow Fruit Salad offers a delightful balance of sweet and tangy flavors, perfect for family gatherings or potlucks. The base is a unique glaze made from sugar, butter, and vinegar, which coats the canned fruits in a glossy, slightly tart finish. As the mixture chills, the marshmallows soften, creating a creamy, pudding-like texture that binds the cherries, mandarin oranges, and pineapple together. Fresh bananas add a rich, mellow sweetness, while whipped cream lightens the dish, making it airy and indulgent. This no-bake dessert is easy to assemble and improves as it sits, allowing the flavors to meld beautifully. It’s a comforting, retro treat that brings a sense of home-style warmth to any table.

Marshmallow Fruit Salad recipe image
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Marshmallow Fruit Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 46.5

Description

This classic Marshmallow Fruit Salad offers a delightful balance of sweet and tangy flavors, perfect for family gatherings or potlucks. The base is a unique glaze made from sugar, butter, and vinegar, which coats the canned fruits in a glossy, slightly tart finish. As the mixture chills, the marshmallows soften, creating a creamy, pudding-like texture that binds the cherries, mandarin oranges, and pineapple together. Fresh bananas add a rich, mellow sweetness, while whipped cream lightens the dish, making it airy and indulgent. This no-bake dessert is easy to assemble and improves as it sits, allowing the flavors to meld beautifully. It&# 226;ÂÂs a comforting, retro treat that brings a sense of home-style warmth to any table.

Ingredients

Directions

  1. In a small saucepan, combine the sugar, butter, and vinegar.
  2. Cook over low heat, stirring frequently, until the mixture thickens slightly. Do not let it boil.
  3. Remove the saucepan from the heat and allow the glaze to cool completely to room temperature.
  4. In a large mixing bowl, combine the drained cherries, mandarin oranges, and pineapple chunks.
  5. Pour the cooled glaze over the fruit and stir gently to coat evenly.
  6. Cover the bowl and refrigerate for 18 to 24 hours to allow the flavors to meld.
  7. Just before serving, fold in the marshmallows and sliced bananas.
  8. Whip the cream until stiff peaks form, then gently fold it into the fruit mixture until desired consistency is reached.
  9. Serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 46.5kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 1.0g5%
Cholesterol 111.9mg38%
Sodium 37.2mg2%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep refrigerated until ready to serve. This dish is best served fresh as the bananas may brown and the marshmallows may become too soft if stored for too long.

Substitutions: You can use any variety of canned fruit cocktail or mixed fruits. White vinegar or apple cider vinegar works best for the glaze.

Tips: Ensure the glaze is completely cool before adding it to the fruit to prevent the fruit from becoming mushy. Fold the whipped cream gently to maintain airiness.

Variations: For a dairy-free version, omit the butter and whipped cream, or use coconut cream and vegan butter.

Keywords: fruit salad, marshmallow, dessert, canned fruit, whipped cream, bananas, cherries, pineapple, mandarin oranges, no bake, retro dessert, potluck, easy dessert, creamy, summer treat, family style, chinese style, fruit cocktail, sweet and tangy, make ahead
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