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Easter Fruit Salad Recipe

Easter Fruit Salad Recipe photo by Taste of Home

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Using pastel marshmallows, both young and old alike are sure to enjoy this colorful Easter fruit salad from Deanna Richter of Elmore, Minnesota. Deanna recommends making this traditional favorite the day before it is served.

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Easter Fruit Salad Recipe

Prep: 25 min. + chilling

Yield: 12 Servings

15 10 25

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped

Directions

Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.
Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled. Yield: 12 servings.

Originally published as Easter Fruit Salad in Country Woman March/April 2006, p41

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Reviews for Easter Fruit Salad

Easter Fruit Salad

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Reviewed on May. 07, 2012 by Mrs_T

I made this just as written except that I used gluten-free all-purpose flour in the dressing rather than the regular all-purpose. I took this to a ladies' brunch; its pastel colors were so pretty. My dad and my hubby enjoyed the leftovers, though. I will definitely be making this again; it might make a nice tradition for Easter. But next time, I think I will cut way down on the maraschino cherries and just use a few for color. (The large amount made the salad almost too sweet for my tastes.) I would probably add a second can of mandarin oranges to make up for not using the entire jar of cherries. Definitely a keeper recipe!

Reviewed on Apr. 07, 2011 by jmamilove

Fun to make with the kids.

Reviewed on Mar. 31, 2010 by dachshundsonly

I only rate things that I make exactly as the recipe is written. I will make this again but will cut at least half of the marshmallows. The pudding is delicious but totally absorbed by the overpowering marshmallows. Can't hardly even tell the fruit is there. Will probably add bananas next time also.

Reviewed on Apr. 07, 2009 by zucchini lady

where do you find the colored miniture marshmallows? I wanted some for Christmas, and could not find them anywhere!

Reviewed on Apr. 05, 2009 by leslie6479

This fruit salad made a sweet treat for my families Easter lunch. I added half the bag of marshemallows and felt that was plenty!