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Favorite Marshmallow Fruit Salad Recipe

Favorite Marshmallow Fruit Salad Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:18 servings


  • 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.

Nutritional Facts

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

Reviews for Favorite Marshmallow Fruit Salad

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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........."

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!"

gavingrma_OH User ID: 361520 52410
Reviewed Apr. 18, 2008

"Thank you jeanbeatty,  I like your recipe better. 


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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