Pomegranate Fluff Salad Recipe

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My sister-in-law brought this salad to Thanksgiving one year and we all loved it. It's a fun way to introduce folks to pomegranate.—Jennie Richards, Riverton, Utah
TOTAL TIME: Prep: 40 min.
MAKES:26 servings
TOTAL TIME: Prep: 40 min.
MAKES: 26 servings


  • 5 cups pomegranate seeds (about 3 large pomegranates)
  • 3 cans (11 ounces each) mandarin oranges, drained
  • 1 package (10-1/2 ounces) pastel miniature marshmallows
  • 3 medium apples, chopped
  • 2 medium bananas, sliced
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

3/4 cup: 178 calories, 9g fat (5g saturated fat), 25mg cholesterol, 20mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 2g protein.


  1. In a large bowl, combine the first seven ingredients. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  2. Gently fold into fruit mixture. Serve immediately. Yield: 26 servings (3/4 cup each).
Originally published as Pomegranate Fluff Salad in Taste of Home Christmas Annual Annual 2009, p56

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