Favorite Marshmallow Fruit Salad Recipe
Favorite Marshmallow Fruit Salad Recipe photo by Taste of Home

Favorite Marshmallow Fruit Salad Recipe

Publisher Photo
The cooked custard dressing for this salad is uniquely delicious. Mixing in marshmallow halves with the fruit makes each serving light, fluffy and fun! -Beverly Wade Park Forest, Illinois
TOTAL TIME: Prep: 20 min. + chilling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 18 servings

Ingredients

  • 1 package (16 ounces) large marshmallows, halved
  • 3 egg yolks, beaten
  • 1/2 cup milk
  • 1/8 teaspoon ground mustard
  • 1 cup heavy whipping cream
  • 2 teaspoons confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (15 ounces) mandarin oranges, drained
  • 3 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1/2 cup chopped pecans

Directions

  1. Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks, milk and mustard. Cook and stir over medium heat until mixture reaches 160° and coasts the back of a metal spoon. Cool for 5 minutes. Stir into marshmallows.
  2. In a bowl, beat the cream, confectioners' sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in pecans. Yield: 18 servings.
Originally published as Marshmallow Fruit Salad in Taste of Home April/May 2004, p41

Reviews for Favorite Marshmallow Fruit Salad

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   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Jun. 3, 2009

"Took this to a graduation party and got rave reviews. The salad tasted just a little tart to me, so I just added a little more confectioners' sugar. It turned out great!"

MY REVIEW
Reviewed Apr. 18, 2008

"Thank you jeanbeatty,  I like your recipe better.  Sue

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MY REVIEW
Reviewed Apr. 18, 2008

""

MY REVIEW
Reviewed Apr. 18, 2008

"I make this same recipe, only I use 16 oz sour cream instead of heavy cream, and let it sit over night."

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