Hawaiian Fruit Salad
A creamy and light fruit salad that mixes tropical flavors with fluffy marshmallows, perfect for potlucks and summer gatherings.
Ingredients
Fruit Ingredients
- 1 30-oz can fruit cocktail in juice Drained and rinsed.
- 1 20-oz can pineapple chunks in juice Drained.
- 1 8-oz can mandarin orange slices Drained.
- 1 10-oz bag mini marshmallows
Dressing Ingredients
- 1 24-oz container sour cream Light or full-fat will work.
- 1 box orange flavored gelatin Can use sugar-free if preferred.
Instructions
Preparation
- Drain all canned fruit in a colander for about four hours, or pat dry with a towel.
- In a large mixing bowl, combine sour cream and orange gelatin powder until smooth.
Mixing
- Gently fold in the drained fruit and mini marshmallows into the sour cream mixture.
- If the mixture is too full, divide it into two bowls.
Chilling
- Cover the bowl and refrigerate for at least one hour, preferably longer for better flavor.
Serving
- Before serving, stir the salad from the bottom up and serve cold.
Notes
You can make this a day ahead for improved flavor. Leftovers can be stored in the fridge for 2-3 days.