Creamy Tropical Fruit Salad
I needed a speedy salad for a luncheon recently, used what I had available and everyone loved it! Light, fluffy and full of fruit, this salad could double as a healthy dessert. You can also tuck it into the kids’ lunchboxes for a fun school-day treat. —Teri Lindquist, Gurnee, Illinois
Ingredients
- 2 cans (15-1/4 ounces each) mixed tropical fruit, drained
- 1 can (11 ounces) mandarin oranges, drained
- 1 medium banana, sliced
- 1 cup miniature marshmallows
- 1-1/2 cups vanilla yogurt
- 1/4 cup sweetened shredded coconut
- 1/4 cup slivered almonds, toasted
Reviews
This recipe is a hit at my ladies bible study breakfast. I do substitute the mixed tropical fruit with just one can of pineapple chunks, and then add 2 cups of red seedless grapes. I also chill the pineapple chunks and mandarin oranges in the refrigerator overnight, so that when I assemble everything is cold. It helps if you add the bananas just before serving to prevent browning.
Great recipe! I make as is, except I leave out the coconut as no one in my family likes it. I make this all the time - and I love that you can mix and match whatever fruit you have on hand.
I made this for the first time yesterday for a dinner party.Everyone loved it, including my husband who is a very fussy eater.I will make it again.
I used a combination of low fat mango yogurt and vanilla yogurt in it instead of just plain vanilla. This is a yummy inexpensive fruit salad.
I needed more servings but didn't want to double the recipe so I added a can of peach pie filling. It was wonderful!
Nice twist to traditional fruit salad loved the coconut. Would make this more in the summertime
A GREAT replacement for traditional fruit salad. I used low fat yogurt.
I love this quick cool recipe and not alot of ingredients to buy.