Show Subscription Form




Easter Fruit Salad Recipe
Easter Fruit Salad Recipe photo by Taste of Home

Easter Fruit Salad Recipe

Read Reviews (5)
4 5
Publisher Photo
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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 3/4 cup sugar
  • 2 tablespoons King Arthur Unbleached 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

  1. 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.
  2. 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

Reviews for Easter Fruit Salad(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 7, 2012

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!

MY REVIEW
Reviewed Apr. 7, 2011

Fun to make with the kids.

MY REVIEW
Reviewed Mar. 31, 2010

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.

MY REVIEW
Reviewed Apr. 7, 2009

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

MY REVIEW
Reviewed Apr. 5, 2009

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

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT