Easter Fruit Fluff Salad (Printer-Friendly)
Creamy fruit salad with marshmallows, pineapple, and citrus for spring celebrations or potlucks.
# What You’ll Need to Cook:
→ Core Ingredients
01 -
225 grams whipped topping, thawed
02 -
100 grams mini marshmallows, pastel preferred
03 -
425 grams canned fruit cocktail, well-drained
04 -
150 grams pineapple tidbits or crushed pineapple, well-drained
05 -
175 grams mandarin orange segments, drained
→ Optional Ingredients
06 -
50 grams shredded sweetened coconut
07 -
100 grams colored Turkish delight or fruit gummies
08 -
50 grams chopped pecans or walnuts
09 -
60 grams sour cream or vanilla yogurt
10 -
A few drops vanilla or almond extract
# Steps to Prepare:
01 -
Thoroughly drain all canned fruits and allow them to sit to release excess liquid.
02 -
In a large bowl, gently mix the fruit cocktail, pineapple, mandarin oranges, coconut, and gummy candy if using.
03 -
Carefully fold in the whipped topping and, if desired, sour cream or yogurt using a rubber spatula until just incorporated.
04 -
Gently fold in the mini marshmallows to combine without deflating the mixture.
05 -
Cover and refrigerate for at least 60 minutes to allow flavors to meld. Stir gently before serving and garnish as desired.
# Extra Cooking Tips:
01 -
For best texture, ensure all fruit is thoroughly drained to avoid excess liquid in the salad.