Marshmallow Fruit Bowl Recipe

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Patricia Staudt of Marble Rock, Iowa dresses up canned fruit with marshmallows and a home-cooked pudding-like dressing to make this light and refreshing salad. At 31 cents a serving, it's an economical addition to most any meal.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings


  • 1 can (20 ounces) pineapple tidbits
  • 1 can (15 ounces) chunky mixed fruit
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup lemon juice
  • 2 eggs, lightly beaten
  • 1/2 cup whipped topping
  • 1 cup miniature marshmallows

Nutritional Facts

1/2 cup: 117 calories, 2g fat (1g saturated fat), 43mg cholesterol, 19mg sodium, 24g carbohydrate (20g sugars, 1g fiber), 2g protein.


  1. Drain pineapple and mixed fruit, reserve 1 cup of juice. Set fruit aside.
  2. In a large saucepan, combine sugar and flour. Stir in lemon juice and reserved fruit juices until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Cool completely.
  3. Fold in the whipped topping, marshmallows, pineapple and mixed fruit. Transfer to a serving bowl. Yield: 10 servings.
Originally published as Marshmallow Fruit Bowl in Quick Cooking January/February 1999, p42

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