This delightful Marshmallow Fruit Salad is the perfect addition to your springtime gatherings, whether it’s a festive Easter brunch or a casual potluck. Bright and colorful, this dessert not only pleases the eyes but also offers a deliciously sweet flavor that children and adults alike will adore. The refreshing mix of fruits combined with the creamy marshmallow dressing creates a light and fluffy texture, making it an ideal treat as the weather warms up.
Recipe Overview
Category: Fruit
Prep Time: 3 hours (includes refrigeration)
Cook Time: 5 minutes
Total Time: 3 hours 5 minutes
Servings: 18
Description: A beautiful and colorful fruit salad that’s perfect for springtime gatherings, featuring a creamy marshmallow dressing that kids will love.
Ingredients Table
Ingredient
Quantity
Large marshmallows
1 (1 package)
Milk
3 cups
Ground mustard
½ teaspoon
Heavy whipping cream
1 cup
Powdered sugar
2 tablespoons
Vanilla extract
1 teaspoon
Pineapple chunks
1 can (drained)
Mandarin oranges
1 can (drained)
Fresh strawberries
1 cup (sliced)
Blueberries
3 cups
Pecans
1 cup (chopped)
Nutritional Information Table
Nutritional Component
Amount per Serving (1/18 recipe)
Calories
204.8
Total Fat
8.2 g
Saturated Fat
3.7 g
Cholesterol
50.5 mg
Sodium
30.9 mg
Total Carbohydrates
33.1 g
Dietary Fiber
1.7 g
Sugars
23.9 g
Protein
2.2 g
Instructions Table
Step
Instructions
1
Begin by placing the large marshmallows into a large mixing bowl. Set aside, allowing them to soften slightly while you prepare the dressing.
2
In a saucepan over medium heat, whisk together the egg yolks, milk, and ground mustard. Cook the mixture, stirring constantly, until it reaches 160°F and coats the back of a metal spoon. This should take about 5 minutes. Once done, remove from heat and let cool for 5 minutes before stirring it into the marshmallows.
3
In a separate mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium speed until soft peaks begin to form. Carefully fold this whipped mixture into the marshmallow blend, ensuring not to deflate the cream.
4
Add the pineapple chunks, mandarin oranges, sliced strawberries, and blueberries to the marshmallow mixture. Gently toss everything together until the fruits are well incorporated without crushing them.
5
Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours. This chilling period allows the flavors to meld beautifully and the marshmallows to soften further.
6
Just before serving, stir in the chopped pecans for a delightful crunch, adding both texture and a nutty flavor to the fruit salad. Serve chilled and enjoy this vibrant, spring-inspired dessert!
This Marshmallow Fruit Salad is not just a feast for the eyes but also a joyful mix of flavors and textures that everyone will appreciate, making it a go-to recipe for large gatherings. Enjoy making this salad as a fun, kid-friendly dish that everyone can savor!
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