When I was a kid my mom made this wonderful fruit salad every year as part of our Christmas meal. However, it was so good that I would leave it to the last thing left on my plate and eat it as dessert. I sometimes called it Christmas Salad, because that’s when my mom always fixed it. It’s light and delicious and a break from all of the other heavy sweet treats, if ya know what I mean. I meant to post this delicious recipe for Christmas, but it was a little late by the time I got it made. Therefore, I thought I’d go ahead and post it for New Years. If you’re fixing a New Year’s Eve dinner, this would be a wonderful addition to the meal. Kids and adults will love this light but yummy fruit salad and it’s so easy to make.
Here’s how I made this delicious and easy salad…
I started by combining some miniature marshmallows, pineapple juice and cornstarch together in a medium saucepan…
I heated the mixture over medium heat, while constantly stirring, until the marshmallows had melted. I removed the pan from the heat and placed it in my freezer to cool…
While it was cooling, I poured some heavy whipping cream into a large mixing bowl…
And whisked it on high until it was nice and thick…
Then I added the chilled marshmallow mixture, some pineapple tidbits and Maraschino cherries to the bowl…
And I gently folded them into the whipped cream…
And lastly, I spooned the mixture into a bowl and decorated the top with additional Maraschino cherries. I placed it in my refrigerator overnight before serving it. It needs to be chilled for at least a couple of hours…
Make this light and yummy salad. You’ll think you’re eating dessert!
A light and creamy fruit salad with pineapple tidbits and Maraschino cherries.
- 1 can, 20 ounces, pineapple tidbits in juice, drain and reserve juice
- 2 cups miniature marshmallows or 24 large
- 2 teaspoons cornstarch
- 2 small jars, 10 ounces each, Maraschino cherries, red or green, reserve a few to garnish the top
- 1 pint or 2 cups Heavy whipping cream
- Combine the reserved pineapple juice, marshmallows and cornstarch in a medium saucepan. Heat over medium heat, while stirring constantly, until the marshmallows have melted. Remove from heat and place in a freezer to cool completely.
- Pour the whipping cream into a large mixing bowl. Using an electric mixer, whisk on low speed, gradually turning to high speed and whisk until the whipping cream forms stiff peaks.
- Add the cooled marshmallow mixture, pineapple tidbits and cherries and fold in gently. Spoon into a serving bowl. Garnish the top with the reserved cherries.
- Refrigerate overnight or for at least two hours before serving. Refrigerate leftovers.
- Serving Size: 10