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Marshmallow Fruit Bowl

 Marshmallow Fruit Bowl
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.
10 ServingsPrep/Total Time: 15 min.


  • 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


  • Drain pineapple and mixed fruit, reserve 1 cup of juice. Set fruit
  • aside.
  • 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.
  • Fold in the whipped topping, marshmallows, pineapple and mixed fruit.
  • Transfer to a serving bowl.
  • Yield: 10 servings.

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Marshmallow Fruit Bowl (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 117 calories, 2 g fat (1 g saturated fat), 43 mg cholesterol, 19 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.