Marshmallow Fruit Salad
Often times I head over to our bookshelves and bring down a book or two. Typically these are recipe books but I am known other work/production related books but in my recent browsing I decided to bring down one book in particular, a Filipino recipe book calledÂ A Culinary LifeÂ by Nora V. Daza. I’m really uncertain as to why I collected or decided to hold onto this particular book because it’s just crazy in terms of it’s layout, writing (typos), and really random recipes! One in particular which I read out loud to my wife was called Pampangan Frozen Fruit Salad. She stated ‘My mom made that every year!’. I knew that I had to recreate it but make it my own. The funny thing is that this Pampangan Frozen Fruit Salad recipe is one that we have probably all have had at some point in time, and one that brings back great memories. It’s one that I know as Marshmallow Fruit Salad.
Let’s get started.
- 1/2 bag of mini marshmallows
- 15 oz can of fruit cocktail, strained
- 3.5 oz vanilla pudding
- 10 maraschino cherries
- 1 gala apple, peeled, cut into cubes
- 4 strawberries, quartered
- 1/2 cup of pineapple chunks
- 2 nectarines, seedless, peeled, segments only
- 1/2 cup seedless grapes, optional
- 2 cups Cool Whip
Add the pudding to a mixing bowl. Add the strained fruit, the pineapple, apples, cherries, strawberries, nectarines, apples, and cool whip. Mix well but don’t get all aggressive and damage the fruit. Once mixed, add in the marshmallows, and gently fold into the mixture to get them nicely incorporated.
Cover and place in the refrigerator for about 30 minutes to chill before serving.
This recipe is not only way too simple to make, but it’s a sweet was to finish a meal, and the fresh fruit really adds a great pop of tartness. This would be great served with crushed graham crackers prior to serving.Â This definitely brought back some excitement, and when it’s that easy, why not make it? What are your thoughts on this fruit salad? Are you a fan?
Looking for more fruit related recipes? Try these below:
My grandmother made this often! She called it “Debbie’s Salad” because I loved it so much. She used canned mandarin oranges (just easier, I guess) and added coconut and a little sour cream for tanginess. It was always on the table at Easter and for my birthday. Thanks for a great recipe and memory!
That’s awesome. Love the name as well.
Now you’ve made me hungry for it. 🙂 I don’t have the ingredients on hand, and it’s snowing, grumble. As soon as the weather clears! If only I still had the old-timey green glass dishes she served it in.
Deb – that’s funny! I bet you can pick that ishware up from a local thrift stire!. Stay safe from the snow. We are expecting the snow later today and tomorrow.