Hawaiian Fruit Salad
A creamy, citrusy fruit salad that's a crowd-pleaser and comes together in just 10 minutes, perfect for any occasion.
Ingredients
Fruits
- 1 30 oz can fruit cocktail in juice Use fruit packed in juice, not heavy syrup.
- 1 20 oz can pineapple chunks in juice The additional pineapple can enhance the flavor.
- 1 8 oz can mandarin orange slices These add sweetness and citrus flavor.
Salad Components
- 1 10 oz bag mini marshmallows Adds a fluffy texture.
- 1 24 oz container sour cream Can swap with Greek yogurt for a healthier option.
- 1 box orange flavored gelatin Enhances flavor and helps dressing cling.
Instructions
Preparation
- Drain the canned fruit in a colander for about four hours to ensure it is dry.
- In a large mixing bowl, combine the sour cream and orange gelatin powder without dissolving the gelatin.
Mixing
- Gently add the well-drained fruit and mini marshmallows to the sour cream mixture, stirring to coat everything evenly.
Chilling
- Cover the bowl and refrigerate for at least one hour (or preferably four hours or overnight) before serving.
- Stir gently before serving to fluff up the ingredients.
Notes
Keep leftovers in an airtight container in the fridge and enjoy within 3 days. For an extra touch, serve in mason jars or dessert cups topped with additional marshmallows or shredded coconut.