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

Favorite Marshmallow Fruit Salad Recipe

Read Reviews (4)
5 4
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 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(4)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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

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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