Fruit and Marshmallow Holiday Salad Recipe


  • 1 (15 ounce) can fruit cocktail, drained
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (15 ounce) can pineapple tidbits or chunks, drained
  • 1 cup mini marshmallows
  • 1 cup sour cream
  • 1 (8 ounce) container whipped topping, thawed


  • Combine the fruits: In a large serving bowl, mix together the drained fruit cocktail, mandarin oranges, and pineapple.
  • Add marshmallows: Gently stir in the mini marshmallows.
  • Creamy dressing: In a separate bowl, whisk together the sour cream and whipped topping until smooth.
  • Coat the fruit: Fold the creamy mixture into the fruit and marshmallow mixture until well coated.
  • Chill: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and the marshmallows to soften.

Variations to Try

  • Ambrosia Salad: Add 1 cup of sweetened shredded coconut to the classic recipe.
  • Tropical Twist: Replace the mandarin oranges with diced mango and add a splash of lime juice.
  • Cranberry Delight: For a festive touch, include 1/2 cup of fresh or dried cranberries.
  • Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts.
  • Dairy-Free: Use dairy-free whipped topping and a plant-based sour cream alternative.


  • Make it ahead: This salad is great for preparing in advance, making it ideal for holidays and gatherings.
  • Let it rest: The longer it chills, the better the flavors will meld, and the marshmallows will soften.
  • Customize it: Feel free to experiment with your favorite fruits or additions to create a signature salad.



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