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Hawaiian Fruit Salad Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 16 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

A refreshing and creamy Hawaiian Fruit Salad featuring a mix of tropical canned fruits, mini marshmallows, sour cream, and orange-flavored gelatin. Perfect as a dessert or a sweet side dish for gatherings, this salad offers a delightful blend of flavors and textures with a chilled, creamy finish.


Ingredients

Scale

Fruits

  • 1 can (30 oz) fruit cocktail in juice
  • 1 can (20 oz) pineapple chunks in juice
  • 1 can (8 oz) mandarin orange slices

Other Ingredients

  • 1 bag (10 oz) mini marshmallows
  • 1 container (24 oz) sour cream
  • 1 box orange-flavored gelatin


Instructions

  1. Drain the fruits: Drain the canned fruit cocktail, pineapple chunks, and mandarin orange slices using a colander. Let them sit for four hours to remove excess liquid and prevent the salad from becoming watery.
  2. Prepare the dressing: In a large mixing bowl, combine the sour cream with the orange-flavored gelatin powder. Stir well until the mixture is smooth and the gelatin is fully incorporated.
  3. Combine fruits and marshmallows: Gently fold the drained fruits and the mini marshmallows into the sour cream and gelatin mixture. Mix carefully to ensure everything is evenly coated without crushing the fruit pieces.
  4. Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour, preferably four hours, to let the flavors meld and the gelatin to slightly set, resulting in a creamy, chilled salad.
  5. Serve: Before serving, stir the salad gently to redistribute any settled ingredients. Enjoy your refreshing Hawaiian Fruit Salad cold as a delightful dessert or side dish.

Notes

  • Draining the fruit thoroughly is key to avoiding a watery salad.
  • For added texture, you can sprinkle chopped nuts or shredded coconut before serving.
  • The salad can be made a day in advance and stored covered in the refrigerator.
  • Use low-fat sour cream for a lighter version, but note the change in creaminess.
  • If fresh fruits are preferred, substitute canned fruits with equal amounts of pineapple, oranges, and mixed tropical fruits but adjust juice accordingly.