Favorite Marshmallow Fruit Salad Recipe

4.5 4 3
Favorite Marshmallow Fruit Salad Recipe
Favorite Marshmallow Fruit Salad Recipe photo by Taste of Home
Publisher Photo

Favorite Marshmallow Fruit Salad Recipe

Read Reviews
4.5 4 3
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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

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.
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

Nutritional Facts

3/4 cup: 203 calories, 9g fat (4g saturated fat), 54mg cholesterol, 24mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 2g protein.

  • 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
  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

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Ceege User ID: 730520 223780
Reviewed Mar. 29, 2015

"The recipe calls for 1/4 tsp. ground mustard. Is this the powdered (spice section) mustard or is it the prepared mustard that you use on hot dogs, etc? Thanks........."

MY REVIEW
TamsC User ID: 1051334 205954
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
gavingrma_OH User ID: 361520 52410
Reviewed Apr. 18, 2008

"Thank you jeanbeatty,  I like your recipe better. 

Sue"

MY REVIEW
jeanbeatty User ID: 2750400 53760
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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