Hawaiian Fruit Salad
This Hawaiian Fruit Salad is a creamy tropical fruit salad dessert made with canned fruit, mini marshmallows, sour cream, and orange gelatin, giving it a light and fluffy texture with a sweet, tangy flavor.
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It is best served chilled, especially during hot summer days when you want something cool and refreshing. And it’s a perfect potluck dessert for family gatherings, holidays, and barbecues. Moms love bringing this to parties because it travels well.
This dessert salad goes really well with savory mains like baked ham, fried chicken, or grilled meats. It also pairs nicely with other light sides or desserts like fruit platters or creamy pasta salads.
How to Make Hawaiian Fruit Salad
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Pour all the fruit in a colander over the sink and allow the juices to drain. Allow the fruit to drain for four hours to ensure that it is as dry as possible. If you would like, you can put a bowl or towel under the colander and place it in the fridge. If you are in a hurry, you can use a clean kitchen towel to dry the fruit.
2. In a large mixing bowl, combine the sour cream and orange jello powder. Stir until completely combined.
3. Add the fruit and marshmallows to the bowl. Stir to coat.
4. Chill in the refrigerator for at least one hour, four hours is better, overnight is great!
5. Stir right before serving; serve chilled!
Serve & Enjoy!
Important Recipe Notes
- Drain the fruit very well: This is the most important step. Letting the fruit sit in a colander for a few hours helps remove extra juice so your salad doesn’t turn watery.
- If you’re short on time, gently pat the fruit dry with a clean kitchen towel. The less liquid left, the creamier your salad will be.
- Chill time matters: While 1 hour is the minimum, chilling for 4 hours or overnight gives the best flavor and texture. The marshmallows soften and everything blends nicely.
- Stir before serving: The mixture can settle a bit in the fridge, so give it a gentle stir right before serving to bring back the fluffy texture.
- This salad tastes best served cold. If it sits out too long, it can become runny.
- You can prepare it the night before your event, making it perfect for busy schedules or party planning.
- Optional add-ins: You can mix in shredded coconut, chopped nuts, or extra fruit if you want more texture and flavor variety.
Hawaiian Fruit Salad
Ingredients
- 2 – 15 oz cans fruit cocktail in juice
- 20 oz can pineapple chunks in juice
- 8 oz can mandarin orange slices
- 10 oz bag mini marshmallows
- 24 oz container of sour cream
- 3 oz box orange flavored gelatin
Instructions
- Pour all the fruit in a colander over the sink and allow the juices to drain. Allow the fruit to drain for four hours to ensure that it is as dry as possible. If you would like, you can put a bowl or towel under the colander and place it in the fridge. If you are in a hurry, you can use a clean kitchen towel to dry the fruit.
- In a large mixing bowl, combine the sour cream and orange jello powder. Stir until completely combined.
- Add the fruit and marshmallows to the bowl. Stir to coat.
- Chill in the refrigerator for at least one hour, four hours is better, overnight is great!
- Stir right before serving; serve chilled!
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