Description
This classic Marshmallow Salad is a delightful and colorful fruit and marshmallow dessert salad perfect for potlucks, holiday gatherings, or any festive occasion. It combines fluffy whipped cream, tart sour cream, sweet mini marshmallows, and a medley of fresh and canned fruits, all topped with crunchy pecans and maraschino cherries for texture and flavor contrast.
Ingredients
Scale
Dressing
- 1 cup heavy whipping cream (227g)
- 2 tbsp powdered sugar (14g)
- ¼ cup sour cream (57g)
Fruit and Mix-ins
- 10 oz. mini marshmallows (283g, 1 bag)
- 1 cup canned mandarin oranges, drained (268g)
- 1 cup diced fresh strawberries (170g)
- 1 cup chopped fresh pineapple (170g)
- 1 cup green grapes, halved (150g)
- â…“ cup maraschino cherries, halved (57g)
- â…“ cup chopped pecans (38g)
Instructions
- Whip the Cream and Sugar: In a large bowl, using a hand mixer, whip the heavy whipping cream and powdered sugar until soft to medium peaks form. This creates a light and fluffy base for the salad.
- Fold in Sour Cream: Gently fold the sour cream into the whipped cream mixture without over-mixing. Over-mixing can cause the whipped cream to deflate, losing its volume and texture.
- Add Fruit and Marshmallows: Carefully fold in the mini marshmallows, drained mandarin oranges, diced strawberries, chopped pineapple, halved grapes, halved maraschino cherries, and chopped pecans. Fold gently to keep the mixture airy and well combined.
- Serve and Garnish: Spoon the salad into your serving dish. Top with additional maraschino cherries and pecans as garnish to add an attractive finishing touch and extra crunch.
Notes
- Use fresh fruits for the best flavor and texture.
- Drain canned fruits well to avoid excess liquid in the salad.
- For a nuttier flavor, toast the pecans lightly before adding.
- Prepare the salad a few hours ahead and refrigerate to allow flavors to meld.
- Gently fold ingredients to maintain the fluffy texture of the whipped cream base.
- This salad is best served chilled.
