Easter Fruit Fluff Salad (Print-Friendly Version)
Creamy fruit salad with marshmallows, pineapple, citrus, coconut, and bright, fluffy texture.
# Ingredients:
01 -
225 grams whipped topping, thawed
02 -
100 grams mini marshmallows, pastel preferred
03 -
425 grams fruit cocktail, well drained
04 -
150 grams pineapple tidbits or crushed pineapple, well drained
05 -
175 grams mandarin orange segments, drained
→ Optional Add-ins
06 -
50 grams shredded sweetened coconut
07 -
100 grams colored Turkish delight or fruit gummies
08 -
60 grams chopped pecans or walnuts
09 -
60 millilitres sour cream or vanilla yogurt
10 -
A few drops vanilla or almond extract
# Steps:
01 -
Thoroughly drain fruit cocktail, pineapple, and mandarin oranges. Allow fruits to rest in a colander to eliminate excess moisture.
02 -
In a large mixing bowl, gently combine the drained fruit cocktail, pineapple, mandarin oranges, shredded coconut, and Turkish delight or gummies if using.
03 -
Fold in the whipped topping and, if desired, sour cream or vanilla yogurt along with vanilla or almond extract, using a rubber spatula. Mix until just incorporated.
04 -
Gently fold in the mini marshmallows, ensuring an even distribution without overmixing.
05 -
Cover the mixture and refrigerate for at least 60 minutes to allow flavors to meld and the texture to set.
06 -
Stir salad gently before serving and garnish with additional coconut or gummies if desired.
# Notes & Tips:
01 -
Ensure fruits are well-drained to prevent a watery consistency.
02 -
Preparation is highly adaptable—add-ins like chopped nuts or yogurt create a richer texture.