This fun fruit salad is a perfect side dish for any Easter or Spring time brunch with family and friends. Or even as a cool treat in the summer.
There is a combination of mandarin oranges, marshmallows, and whipped cream. What kid (or grown up) wouldn’t love that?
I love the of orange and pineapple here, and the creamy sauce just makes it even better.
Did I mention there is coconut here as well? Well, there is. And the coconut flakes add great texture and flavor.
I used heavy whipping cream sweetened with powdered sugar instead of cool whip. And even with real whipped cream this salad really stays light and fluffy even after being refrigerated.
Make sure you drain the canned fruit before adding it in. Otherwise the salad will be too runny. I used the juice from the canned pineapple to make the sauce. (See the recipe and instructions.)
So, give this yummy fruit ambrosia salad a try. Like I said, it would be great for an Easter or Spring time brunch, but I think it’s great with just about any meal. And this recipe makes enough to feed a crowd, so serve it at your next meal with friends.
- 1 cup sugar
- 2 Tbs flour
- 1/2 tsp salt
- 1 3/4 cup pineapple juice
- 2 eggs
- 1 Tbs lemon juice
- 1 cup tiny pasta- cooked and drained (acini de pepe, or tiny stars both work)
- 3 (11 oz) cans mandarin oranges- drained
- 2 (20 oz) cans pineapple tidbits- drained
- 1 (20 oz) can crushed pineapple- drained
- 2 cups mini marshmallows
- 1/2 cup coconut flakes
- 1 1/2 cups heavy whipping cream
- 1/4 cup plus 1 Tbs powdered sugar
- Open all three cans of pineapple and drain the juice into a measuring bowl. Use this juice in the following sauce. In medium pot mix together the flour, sugar, and salt. Then whisk in the pineapple juice and eggs. Place over medium heat and stir regularly until mixture has boiled for 1 or 2 minutes and is thick. Remove from heat, stir in lemon juice and allow mixture to cool completely.
- Once mixture is cooled, cook the pasta then drain and set aside. In large mixing bowl combine the heavy whipping cream and powdered sugar. Beat with an electric mixer until thick, stiff peaks should form. Don’t beat until it turns to butter, but you do want it thick.
- In an extra large serving bowl combine the drained fruit, coconut, pasta, marshmallows. Then pour the cooled sauce over top and fold in the whipped cream. Stir to combine everything. Chill in fridge several hours or over night before serving.
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