Hawaiian Fruit Salad Marshmallow

This Hawaiian fruit salad brings sunshine to any table with its bright flavors and creamy texture. It started as a quick dessert for a summer picnic and quickly became my go-to for every potluck because even picky eaters ask for seconds. Refreshing pineapple mingles with juicy oranges and a creamy dressing that transforms humble fruit into a crowd-pleaser.

I remember the first time I made this for my daughter’s birthday — her friends could not stop sneaking extra spoonfuls between games.

Ingredients

• Canned pineapple chunks: Offer tang and keep the salad juicy Look for varieties packed in their own juice for best flavor
• Mandarin oranges: Bring a delicate citrus note Choose segments that are firm and bright
• Green grapes: Add fresh crunch Pick firm grapes without bruises
• Strawberries: Give color and natural sweetness Always pick berries that are deeply red and fragrant
• Banana: Balances tart fruit with creaminess Use just ripe bananas not overripe for best texture
• Apple: Adds crisp contrast Choose a sweet crunchy variety like Honeycrisp
• Mini marshmallows: Give playful chewy bits Use fresh marshmallows for best texture
• Shredded coconut: Adds tropical flair Go for unsweetened if you like a lighter touch
• Sour cream: Creates the signature creamy dressing Full-fat sour cream coats the fruit without getting watery

Instructions

Prepare the Fruit:

Wash the strawberries and grapes thoroughly Slice the grapes in half Hull and slice the strawberries Cut the banana into rounds Dice the apple just before assembly to prevent browning

Combine the Fruit:

In a large mixing bowl gently combine the pineapple chunks mandarin oranges halved grapes sliced strawberries banana slices and apple cubes Try not to mash the fruit to keep the salad fresh

Add the Mix-Ins:

Sprinkle the mini marshmallows and shredded coconut over the fruit Fold them in with a large spatula so they are evenly distributed throughout every spoonful

Make It Creamy:

Add the sour cream on top of the fruit mixture Gently fold everything together until each bite is lightly coated Resist overmixing as the banana and apple can get mushy

Chill and Serve:

Cover the bowl with plastic wrap and refrigerate for at least thirty minutes The chilling time lets the flavors meld and makes the salad extra refreshing

I am always amazed how the sour cream and coconut create that signature tropical note I have childhood memories of sneaking a few extra marshmallows in when helping my grandmother assemble this salad for family reunions

Storage Tips

Always store this salad in an airtight container in the refrigerator for maximum freshness The fruit will stay crisp and the sour cream dressing will hold its texture If making ahead keep the banana and apple out until just before serving to avoid any browning

Ingredient Substitutions

You can swap out the grapes for berries or diced kiwi if they are in season Greek yogurt works well instead of sour cream if you want a lighter version Toasted coconut can be used for extra depth

Serving Suggestions

Serve this salad chilled as a dessert or light side at summer barbecues or holiday dinners For a fun twist scoop it into hollowed out pineapple halves or small cups and finish with extra coconut on top

A Taste of Hawaii

Inspired by island flavors this dish captures the feeling of a luau with just a handful of ingredients The marshmallow and coconut combo is a nod to classic ambrosia salads which traveled from Southern kitchens to sunny Hawaiian buffets

Seasonal Adaptations

Try stir ins like chunks of mango or papaya for summertime swaps Add diced pear or pomegranate in the fall for color Switch strawberries for blueberries in winter if that is what is at its peak

Success Stories

This Hawaiian fruit salad gets rave reviews at every potluck My neighbor requests it for her July Fourth party and my daughter’s teacher sent home a thank you note after I packed it for classroom snack day There is just something about the sweet creaminess that wins everyone over

Freezer Meal Conversion

This is not a freezer friendly salad but you can prep some elements ahead of time Drain and chill the canned fruits and slice grapes up to a day ahead Only combine everything when close to serving for the freshest taste

With a quick prep and a creamy tropical finish this fruit salad brings smiles to summer picnics and winter tables alike. Enjoy the cheerful flavors in every sweet spoonful.

Recipe FAQs

→ What type of fruit works best for a Hawaiian fruit salad?

Use a combination of canned pineapple, mandarin oranges, fresh grapes, strawberries, banana, and apple for the ideal balance of sweetness and texture.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple adds bright flavor and can be swapped for the canned version. Make sure it’s peeled, cored, and diced.

→ How do I keep the banana from browning in the salad?

Prepare the banana last and stir it into the creamy dressing immediately to help slow oxidation and keep it looking fresh.

→ Is shredded coconut essential for this salad?

Shredded coconut adds a unique texture and boosts tropical flavor, but you can omit it if you prefer a more classic fruit blend.

→ Can the salad be made ahead of time?

Absolutely! Preparing it a few hours in advance helps flavors blend. Refrigerate and stir gently before serving.