Tropical Fruit Marshmallow Salad
A light, creamy fruit salad bursting with canned tropical fruits and mini marshmallows, all coated in a tangy orange-scented sour cream dressing. Chill to meld flavors for a refreshing, nostalgic side or dessert.
Ingredients
- 1 30 oz can fruit cocktail in juice
- 1 20 oz can pineapple chunks in juice
- 1 8 oz can mandarin orange slices
- 1 10 oz bag mini marshmallows
- 1 24 oz container of sour cream
- 1 box orange flavored gelatin
Instructions
- Drain all canned fruit thoroughly in a colander. Let sit for 4 hours or pat dry.
- In a large bowl, mix sour cream with orange gelatin powder until smooth.
- Add drained fruit and marshmallows. Fold gently to combine.
- Cover and refrigerate for at least 1 hour (4+ hours is better).
- Stir gently before serving and enjoy cold.
- See full steps with tips & photos → https://p4pd.org/tropical-fruit-marshmallow-salad/
Notes
- Drain Thoroughly: Removing excess juice prevents a watery salad—pat fruit dry if you’re short on time.
- Gelatin Swap: Use lemon or strawberry gelatin for a different flavor twist.
- Lightened Up: Substitute half the sour cream with Greek yogurt for tang and protein.
- Make-Ahead: Prepare up to 24 hours in advance for a party-ready side.