Best Thanksgiving Fruit Salad Mandarin Oranges Recipe

There’s something magical about a colorful fruit salad gracing your Thanksgiving table, offering a sweet reprieve from all those rich, savory dishes. This Thanksgiving fruit salad mandarin oranges is creamy, refreshing, and bursting with flavor.

I discovered this recipe years ago when my aunt brought it to our family gathering, and it’s been my go-to ever since. It takes just 15 minutes to prepare, and everyone from kids to grandparents absolutely loves it. If you enjoyed my [cranberry sauce recipe], you’ll adore this fruity companion that balances your holiday spread perfectly!

What is Thanksgiving Fruit Salad with Mandarin Oranges?

Ever wonder why we call it a “salad” when it’s basically a dessert in disguise? This delightful dish combines juicy mandarin oranges, fluffy marshmallows, and creamy whipped topping into pure holiday magic.

My grandmother always said, “the way to a man’s heart is through his stomach,” and this sweet, nostalgic treat proves her right every single time. Whether you call it ambrosia salad, mandarin orange delight, or simply “that amazing fruit stuff,” one thing’s certain—you need to make this for your next gathering!

Why You’ll Love This Thanksgiving Fruit Salad Mandarin Oranges

The Perfect Holiday Balance

While your turkey and stuffing bring savory comfort, this fruit salad delivers a refreshing sweetness that cleanses your palate between bites. The tangy mandarin oranges paired with creamy coconut and pillowy marshmallows create a texture party in your mouth. It’s light enough not to weigh you down but indulgent enough to feel like a proper holiday treat.

Budget-Friendly Holiday Magic

Let’s be honest—Thanksgiving can drain your wallet fast. This recipe costs less than $10 to make and feeds 8-10 people easily. You’re using pantry staples and canned fruit, which means no last-minute grocery store panic when fresh fruit is outrageously priced. Plus, it keeps beautifully in the fridge, so you can make it two days ahead and check one more item off your busy holiday to-do list.

Flavor and Texture Heaven

The combination of sweet pineapple chunks, citrusy mandarins, chewy coconut flakes, and soft marshmallows creates a symphony of flavors. The cool creaminess from the whipped topping ties everything together like a dreamy cloud. If you loved my [cranberry fluff salad], this version takes things up a notch with that gorgeous orange color that screams “autumn celebration.” Trust me, you’ll want to make this your new Thanksgiving tradition!

How to Make Thanksgiving Fruit Salad Mandarin Oranges

Quick Overview

This recipe is wonderfully simple—just drain, fold, and chill! The beauty lies in its effortless elegance and crowd-pleasing taste. The creamy texture combined with bursts of fruity sweetness makes it irresistible. Best of all, there’s no baking, no stovetop work, and minimal cleanup.

Preparation Time:

• Prep Time: 15 minutes
• Chilling Time: 2-4 hours (optional but recommended)
• Total Time: 15 minutes active
• Servings: 8-10 people

Key Ingredients for Thanksgiving Fruit Salad Mandarin Oranges

For the Salad:

• 2 cans (15 oz each) mandarin oranges, well-drained
• 1 can (20 oz) crushed pineapple, well-drained
• 1 can (8 oz) pineapple tidbits, well-drained
• 2 cups mini marshmallows
• 1 cup sweetened shredded coconut
• 1 container (8 oz) Cool Whip or whipped topping, thawed
• 1 cup sour cream (full-fat works best)
• 1 cup maraschino cherries, halved and drained (optional but festive!)
• ½ cup chopped pecans or walnuts (optional, for crunch)

Pro Ingredient Tip: Make sure all your canned fruits are thoroughly drained! Excess liquid will make your salad watery and less creamy.

Step-by-Step Instructions

Step 1: Prepare Your Fruits

Open all your canned fruits and pour them into a colander set over the sink. Let them drain for at least 10 minutes, gently pressing with a spoon to remove excess moisture. This step is crucial—nobody wants a soupy salad! Pat the fruits dry with paper towels if needed. For the mandarin oranges, be extra gentle so they don’t break apart too much.

Step 2: Create the Creamy Base

In a large mixing bowl, combine the Cool Whip and sour cream. Use a rubber spatula to fold them together gently until completely blended and smooth. The sour cream adds a tangy depth that balances the sweetness perfectly. Don’t skip this ingredient—it’s what makes this salad taste homemade and not overly sweet like store-bought versions.

Step 3: Add the Coconut and Marshmallows

Sprinkle the shredded coconut and mini marshmallows into your creamy mixture. Fold everything together with gentle, sweeping motions. The marshmallows should stay fluffy and whole, not mashed. If you’re using nuts, add them now for that delightful crunch factor. My family insists on pecans—they add a sophisticated, buttery flavor.

Step 4: Fold in the Fruit

Now comes the fun part! Add your well-drained mandarin oranges, crushed pineapple, and pineapple tidbits to the bowl. If you’re using maraschino cherries, add those too. Fold everything together very gently, using broad strokes from the bottom of the bowl upward. You want the fruits to stay intact and the mixture to look beautifully marbled with orange and white.

Step 5: Chill and Serve

Transfer your fruit salad to a pretty serving bowl—I love using a clear glass bowl so everyone can see those gorgeous colors. Cover with plastic wrap and refrigerate for at least 2 hours, though overnight is even better. The flavors meld together beautifully as it chills, and the marshmallows soften slightly while the coconut absorbs some of the creaminess. Give it a gentle stir before serving and garnish with a few extra cherries or a sprinkle of coconut on top!

What to Serve Thanksgiving Fruit Salad with Mandarin Oranges With

This versatile side dish pairs beautifully with traditional Thanksgiving fare. Serve it alongside your roasted turkey, honey-glazed ham, or herb-crusted pork loin. It provides a sweet contrast to savory dishes like green bean casserole, sweet potato casserole, and buttery mashed potatoes.

For a complete holiday spread, I recommend placing it on the table with your cranberry sauce and dinner rolls. The citrusy notes complement the tartness of cranberries wonderfully. It also works as a light dessert option for those who want something sweet but not too heavy after the main meal.

This salad is equally at home at potlucks, church gatherings, Easter celebrations, and summer barbecues. Pair it with iced tea, sparkling cider, or even champagne for a festive touch. For kids’ parties, serve it with fruit punch—they’ll think they’re eating dessert!

Top Tips for Perfecting Thanksgiving Fruit Salad with Mandarin Oranges

Drain, Drain, Drain Your Fruit

I cannot stress this enough—watery fruit will ruin your salad’s texture. After draining in a colander, lay your fruits on paper towels and gently pat them dry. Set them aside for 15 minutes if you have time. This extra step ensures a thick, creamy consistency that clings to every piece of fruit.

Use Full-Fat Dairy Products

Low-fat or fat-free sour cream and whipped topping just don’t deliver the same luxurious, creamy texture. The full-fat versions create that signature richness that makes this salad so addictive. Trust me, this is not the time to count calories—it’s Thanksgiving!

Make It Ahead for Better Flavor

While you can serve this immediately, making it 24 hours ahead allows the flavors to marry beautifully. The marshmallows soften slightly, the coconut absorbs the cream, and everything becomes one cohesive, delicious bite. Just give it a gentle stir before serving and add any fresh garnishes at the last minute.

Customize Your Mix-Ins

Feel free to experiment with your favorite fruits and add-ins. Try adding fresh grapes cut in half, diced apples (tossed in lemon juice to prevent browning), or even fresh strawberries. Some families swear by adding cottage cheese for extra protein and tanginess. Toasted coconut instead of regular adds a nutty depth.

Keep It Cold

This is a chilled salad, so make sure it stays cold until serving time. If your Thanksgiving table will be out for hours, consider serving it in a bowl set over a larger bowl of ice. This keeps it perfectly chilled and food-safe throughout your meal.

Don’t Overmix

When folding ingredients together, use a light hand. Aggressive stirring will break apart your mandarin segments and turn the marshmallows gummy. Think of it like folding egg whites into batter—gentle is the name of the game.

Storing and Reheating Tips

Refrigerator Storage

Store leftover Thanksgiving fruit salad in an airtight container in the refrigerator for up to 3 days. The texture is best within the first 48 hours, as the marshmallows and coconut continue to absorb moisture over time. Always use a clean spoon when serving to prevent contamination and extend shelf life.

Before serving leftovers, give the salad a gentle stir. You may notice some liquid has separated—this is normal. Simply fold it back in, and your salad will look fresh again. If it seems too thin, you can fold in a few tablespoons of additional Cool Whip to restore the creamy texture.

Can You Freeze It?

I don’t recommend freezing this particular salad. The dairy products and marshmallows don’t freeze well and will become grainy and watery when thawed. The fruits also release excess moisture after freezing, which will make your salad soupy. It’s best enjoyed fresh or refrigerated.

Make-Ahead Tips

You can prepare all your ingredients up to 2 days ahead. Drain and dry your fruits, measure your coconut and marshmallows, and mix your creamy base. Store everything separately in the refrigerator, then combine them the night before serving. This makes holiday prep so much easier!

Common Mistakes to Avoid

Using Undrained Fruit

The number one mistake is not draining fruit properly. Those canned fruits are packed in syrup or juice that will water down your salad instantly. Take the extra time to drain thoroughly and even pat dry—your texture will thank you.

Adding Fresh Fruit Without Protection

If using fresh apples or bananas, always toss them in lemon juice first to prevent browning. Nothing ruins the presentation like brown, oxidized fruit. Alternatively, stick with fruits that don’t brown, like grapes or berries.

Serving Too Soon

While you can technically serve this immediately, it really needs those couple hours in the fridge to reach its full potential. The chilling time allows flavors to develop and the texture to set properly. Plan ahead!

Using Expired Marshmallows

Old, hard marshmallows won’t soften properly in the salad. Make sure yours are fresh and fluffy. Give the bag a squeeze—they should feel soft and pillowy, not hard or stale.

Overfilling Your Bowl

Leave some room at the top of your serving bowl for stirring and presentation. An overstuffed bowl makes it difficult to mix before serving and doesn’t look as elegant on your holiday table.

Frequently Asked Questions

Can I make this salad the night before Thanksgiving?

Absolutely! In fact, I recommend it. Making this salad 12-24 hours ahead allows all the flavors to meld together beautifully. The marshmallows soften slightly, and the coconut absorbs the creamy mixture. Just store it covered in the refrigerator and give it a gentle stir before serving.

What can I substitute for Cool Whip?

You can use homemade whipped cream, but add a tablespoon of powdered sugar for stability so it doesn’t deflate. Alternatively, use Greek yogurt mixed with a bit of honey for a tangier, healthier version. Mascarpone cheese also works wonderfully for an extra-rich, indulgent version.

Why is my fruit salad watery?

This happens when the canned fruits aren’t drained properly or when the salad sits too long. Always drain fruits thoroughly and pat them dry with paper towels. If your salad becomes watery, pour off the excess liquid and fold in a few tablespoons of additional Cool Whip to restore the creamy consistency.

Can I use fresh mandarin oranges instead of canned?

Yes, but canned mandarins work better because they’re already peeled and sectioned perfectly. If using fresh, make sure to remove all the white pith and membranes completely, and segment them carefully. You’ll need about 3-4 fresh mandarins to equal two cans.

Is this salad kid-friendly?

Definitely! Kids love the sweet, creamy texture and the fun marshmallows. It’s a great way to get them to eat fruit at holiday gatherings. You can even let them help make it—folding ingredients together is a perfect kid-friendly kitchen task.

Can I make this dairy-free?

Yes! Use dairy-free whipped topping (like CocoWhip) and substitute the sour cream with coconut cream. The flavor will be slightly different but still delicious. Make sure your marshmallows are vegan if needed—many contain gelatin.

How do I keep the coconut from getting soggy?

Toast your coconut in a dry skillet over medium heat for 3-4 minutes until golden before adding it to the salad. This gives it a deeper flavor and helps it retain some texture. Alternatively, reserve half the coconut and sprinkle it on top just before serving.

Can I add other fruits to this recipe?

Absolutely! Popular additions include halved green or red grapes, diced fresh apples (tossed in lemon juice), fresh strawberries, or even drained fruit cocktail. Just maintain the ratio of fruit to creamy base so it doesn’t become too thin.

Nutrition Information

Nutrient	Per Serving (based on 10 servings)
Calories	245
Total Fat	11g
Saturated Fat	8g
Cholesterol	8mg
Sodium	55mg
Total Carbohydrates	38g
Dietary Fiber	2g
Sugars	32g
Protein	2g
Vitamin C	35% DV
Calcium	4% DV
Iron	2% DV

Note: Nutrition information is approximate and will vary based on specific ingredients used.

Final Thoughts

This Thanksgiving fruit salad mandarin oranges has earned its place as a holiday staple in my home, and I’m confident it will in yours too. The combination of creamy, fruity, sweet, and tangy creates a side dish that complements your savory feast perfectly while feeling like a special treat.

What I love most is how this recipe brings people together. Every Thanksgiving, someone asks for the recipe, and I love watching it become part of their family traditions too. It’s proof that the best recipes aren’t always the most complicated—sometimes, simple ingredients combined with love create the most memorable dishes.

So this year, add a bright spot to your Thanksgiving table with this colorful, delicious fruit salad. Your guests will thank you, your stress levels will thank you, and your taste buds will definitely thank you. Make it once, and it’ll become your go-to holiday side dish for years to come.