Best Thanksgiving Fruit Salad with Marshmallows Recipe

There’s something magical about a colorful bowl of Thanksgiving fruit salad with marshmallows gracing your holiday table. This creamy, sweet, and absolutely delightful dish combines juicy fruits with fluffy marshmallows and a dreamy whipped topping that makes everyone reach for seconds.

It’s the perfect balance of fresh and indulgent, taking just 15 minutes to prepare with no cooking required. Trust me, this crowd-pleaser will disappear faster than you can say “pass the turkey!”

What is Thanksgiving Fruit Salad with Marshmallows?

Ever wondered why this dish is called a “salad” when it tastes like dessert? Well, that’s the beautiful mystery of this Thanksgiving fruit salad with marshmallows! It’s technically a salad because it’s loaded with fresh fruit, but let’s be honest – those pillowy marshmallows and creamy dressing make it feel like a guilty pleasure.

My grandmother always said, “the way to a man’s heart is through his stomach,” and this recipe proves she was absolutely right. Ready to make your own batch?

Why You’ll Love This Thanksgiving Fruit Salad with Marshmallows

It’s Ridiculously Easy to Make

The best part about this Thanksgiving fruit salad with marshmallows is that there’s zero cooking involved. You simply chop, mix, and chill. Even if you’re juggling ten other dishes on Thanksgiving day, this one won’t stress you out. The vibrant colors of fresh pineapple, mandarin oranges, grapes, and strawberries create a stunning presentation that looks like you spent hours in the kitchen.

Budget-Friendly Holiday Side

Making this at home costs a fraction of what you’d pay for a pre-made version at the store. A homemade batch serves 10-12 people for under $15, while store-bought versions can run $25 or more for the same quantity. Plus, you control the quality and freshness of every ingredient. If you love budget-friendly holiday recipes, you’ll also want to check out my Sweet Potato Casserole with Marshmallows – another crowd favorite that won’t break the bank.

Customizable and Crowd-Pleasing

The creamy coconut-infused dressing brings everything together beautifully. You can swap fruits based on what’s in season or what your family prefers. Some folks add maraschino cherries for extra color, while others throw in pecans or walnuts for crunch. The mini marshmallows add that nostalgic touch that reminds everyone of childhood holidays.

This versatile dish works as a side salad, a light dessert, or even a refreshing breakfast treat the day after Thanksgiving. Give this thanksgiving fruit salad with marshmallows a try, and it’ll become a permanent fixture on your holiday menu!

How to Make Thanksgiving Fruit Salad with Marshmallows

Quick Overview

This Thanksgiving fruit salad with marshmallows is incredibly simple to prepare. The dish features a luscious combination of tropical and fresh fruits bathed in a creamy, slightly tangy dressing made with sour cream and whipped topping.

The beauty of this recipe lies in its simplicity – no baking, no complicated techniques, just straightforward mixing and chilling.

Time Breakdown:

• Prep Time: 15 minutes
• Chill Time: 2 hours (or overnight)
• Total Time: 2 hours 15 minutes
• Servings: 10-12 people

Key Ingredients for Thanksgiving Fruit Salad with Marshmallows

For the Salad:

• 2 cups fresh pineapple chunks (or one 20-oz can, drained)
• 2 cups red seedless grapes, halved
• 2 cups green seedless grapes, halved
• 1 can (15 oz) mandarin oranges, drained
• 2 cups fresh strawberries, hulled and quartered
• 1 large apple, diced (Honeycrisp or Granny Smith work great)
• 3 cups mini marshmallows
• 1 cup shredded sweetened coconut

For the Dressing:

• 1 cup sour cream (full-fat for best results)
• 1 cup Cool Whip or whipped topping
• 2 tablespoons honey or sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prepare Your Fruits

Start by washing all your fresh fruits thoroughly under cold water. Pat them dry with paper towels. Dice the pineapple into bite-sized chunks if using fresh. Cut the strawberries into quarters so they’re easy to eat in every spoonful. Halve the grapes – this helps the dressing coat them better and makes them easier to eat. Core and dice your apple into small cubes, leaving the skin on for extra color and nutrition.

Step 2: Drain the Canned Fruit

Open your can of mandarin oranges and pour them into a strainer. Let them drain completely for about 5 minutes. You want to remove as much liquid as possible so your salad doesn’t become watery. If using canned pineapple instead of fresh, drain it the same way. Excess liquid is the enemy of a creamy, well-textured fruit salad.

Step 3: Make the Creamy Dressing

In a medium mixing bowl, combine the sour cream and Cool Whip. Whisk them together until smooth and well blended. Add the honey (or sugar if you prefer), vanilla extract, and a tiny pinch of salt. The salt might seem odd, but it enhances all the other flavors beautifully. Whisk everything until you have a fluffy, cloud-like dressing. Taste it and adjust the sweetness if needed.

Step 4: Combine the Fruits

In your largest mixing bowl, combine all the prepared fruits: pineapple chunks, red and green grapes, mandarin oranges, strawberries, and diced apple. Add the mini marshmallows and shredded coconut. Gently toss everything together with a large spoon or rubber spatula. Be gentle so you don’t bruise the fruits or break them apart.

Step 5: Add the Dressing

Pour your creamy dressing over the fruit mixture. Using a large spoon or spatula, gently fold the dressing into the fruits. Make sure every piece gets coated with that delicious creamy goodness. The key word here is “fold” – don’t stir vigorously or you’ll end up with mushy fruit. Take your time and be gentle.

Step 6: Chill and Serve

Cover your bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2 hours, but overnight is even better. This chilling time allows the flavors to meld together and the marshmallows to soften slightly, creating that signature texture everyone loves. Before serving, give it a gentle stir, and transfer to your prettiest serving bowl.

What to Serve Thanksgiving Fruit Salad with Marshmallows With

This versatile thanksgiving fruit salad with marshmallows pairs beautifully with traditional Thanksgiving fare. Serve it alongside roasted turkey, honey-glazed ham, or herb-crusted prime rib as a refreshing contrast to savory main dishes.

It works wonderfully with classic sides like creamy mashed potatoes, green bean casserole, and cornbread stuffing. The sweet, fruity flavors cut through the richness of gravy-heavy dishes and cleanse the palate between bites.

For a stunning dessert spread, place this fruit salad next to pumpkin pie, pecan pie, or apple crisp. It offers a lighter option for guests who want something sweet but not too heavy after a big meal.

This salad also shines at brunches served with quiche, breakfast casseroles, or French toast. For beverages, sparkling cider, cranberry juice cocktails, or even a light white wine complement the fruity flavors perfectly.

Top Tips for Perfecting Thanksgiving Fruit Salad with Marshmallows

Choose Firm, Fresh Fruits

Select fruits that are ripe but still firm to the touch. Overripe fruits will turn mushy when mixed with the dressing. Grapes should be plump and tightly attached to the stem. Strawberries should be bright red without soft spots. If your apple starts browning after cutting, toss it with a tablespoon of lemon juice to keep it looking fresh.

Don’t Skip the Chill Time

I know it’s tempting to serve this immediately, but patience pays off. The refrigeration time allows the marshmallows to absorb some moisture and become incredibly soft and creamy. The flavors also meld together beautifully. Make this the night before Thanksgiving for the best results.

Use Full-Fat Dairy

Low-fat or fat-free sour cream will make your dressing runny and less flavorful. Stick with full-fat sour cream for that rich, thick consistency that clings to the fruit. Same goes for the whipped topping – use the real deal, not a diet version.

Add Marshmallows at the Right Time

Some people worry about marshmallows getting too soft. If you prefer firmer marshmallows, add half when you make the salad and reserve the other half to fold in 30 minutes before serving. This gives you the best of both worlds – some soft, some with more texture.

Prevent Apple Browning

Toss your diced apple with a little lemon or lime juice immediately after cutting. This prevents oxidation and keeps the apple pieces looking fresh and white. You won’t taste the citrus, but it makes a huge visual difference.

Customize Your Mix

Feel free to swap fruits based on preference or availability. Try adding fresh blueberries, banana slices (add just before serving), or diced pears. Some families swear by adding maraschino cherries or crushed pineapple. Make it your own!

Watch the Liquid

Fruits release liquid as they sit, especially if you’re making this a day ahead. If your salad looks watery before serving, drain off any excess liquid and stir in a few spoonfuls of fresh whipped topping to restore the creamy consistency.

Storing and Reheating Tips

Refrigerator Storage

Store your thanksgiving fruit salad with marshmallows in an airtight container in the refrigerator. It will stay fresh for 2-3 days, though the texture is best within the first 24 hours. The fruits may release more liquid over time, so give it a good stir before serving leftovers.

Freezing is Not Recommended

Unfortunately, this salad doesn’t freeze well. The fruits become mushy when thawed, the marshmallows turn rock hard, and the creamy dressing separates. Always make only what you’ll eat within a few days.

Refreshing Leftovers

If your leftover salad looks a bit watery, drain off excess liquid and fold in 2-3 tablespoons of fresh whipped topping or sour cream to restore the creamy consistency. You can also add fresh fruit to stretch leftovers and brighten up the flavors.

Make-Ahead Strategy

For the best results, prepare all your fruits and keep them in a covered container. Mix the dressing separately. Combine everything 4-6 hours before serving, or the night before. This ensures optimal texture and flavor.

Tips for Avoiding Common Mistakes

Mistake: Using Overripe Fruit

Soft, overripe fruits will break down and make your salad mushy. Choose firm fruits that can hold their shape after mixing. Check strawberries carefully – they should be firm, not soft or hollow.

Mistake: Not Draining Canned Fruits Properly

Excess liquid from canned fruits will water down your dressing and make the salad soupy. Drain canned mandarin oranges and pineapple thoroughly, even pressing gently with paper towels if needed.

Mistake: Cutting Fruit Too Large

Big chunks of fruit are hard to eat and don’t mix well with the dressing. Cut everything into bite-sized pieces that fit comfortably on a spoon. This ensures every bite has a perfect mix of flavors.

Mistake: Over-Mixing

Vigorous stirring bruises the fruit and creates a mushy texture. Always fold ingredients together gently using a rubber spatula or large spoon. Think of it like folding egg whites into batter – gentle is key.

Mistake: Serving Too Soon

Rushing the chill time means you’ll miss out on the best texture and flavor. The marshmallows need time to soften, and the dressing needs time to work its magic. Plan ahead and give it at least 2 hours.

Mistake: Using Regular-Sized Marshmallows

Mini marshmallows distribute better throughout the salad and are easier to eat. If you only have large marshmallows, cut them into quarters with kitchen scissors (spray the scissors with cooking spray to prevent sticking).

Mistake: Forgetting to Taste and Adjust

Everyone’s sweetness preference is different. Taste your dressing before adding it to the fruit. Need more sweetness? Add another tablespoon of honey. Want more tang? Add a squeeze of lemon juice.

Frequently Asked Questions

Can I make Thanksgiving fruit salad with marshmallows the night before?

Absolutely! In fact, this salad tastes even better when made the night before. The flavors have more time to meld together, and the marshmallows achieve that perfect soft texture. Just keep it covered tightly in the refrigerator and give it a gentle stir before serving.

What kind of marshmallows should I use for fruit salad?

Mini marshmallows work best because they distribute evenly throughout the salad and are the perfect size for each bite. Regular-sized marshmallows are too large and don’t soften as nicely. Avoid jet-puffed marshmallows that are extra fluffy – stick with standard mini marshmallows.

Can I use Greek yogurt instead of sour cream?

Yes, but choose full-fat Greek yogurt for the best texture. The salad will have a slightly tangier flavor, which many people love. If you find it too tart, add an extra tablespoon of honey to balance the flavors.

How do I keep apples from turning brown in fruit salad?

Toss diced apples with a tablespoon of lemon juice or lime juice immediately after cutting. The citric acid prevents oxidation and browning. You can also use a commercial fruit freshener like Fruit-Fresh if you prefer.

Can I add bananas to this fruit salad?

You can, but add them just before serving. Bananas brown quickly and can make the salad look unappetizing if added too far in advance. Slice them and fold them in right before bringing the dish to the table.

Is this fruit salad considered a dessert or a side dish?

It works as both! Many families serve it as a side dish during the main Thanksgiving meal, while others present it as a lighter dessert option. It’s sweet enough to satisfy a dessert craving but fresh enough to accompany savory dishes.

Can I make this dairy-free?

Yes! Use coconut cream whipped with a bit of sugar instead of Cool Whip, and substitute dairy-free sour cream or additional coconut cream for the regular sour cream. The flavor will be slightly different but still delicious.

What fruits should I avoid in this salad?

Avoid watery fruits like watermelon or cantaloupe, which will make your salad soupy. Also skip citrus fruits that need to be peeled in segments (like grapefruit or oranges) – they’re too much work and release too much juice. Stick with the classic combination for best results.

How long can fruit salad with marshmallows sit out?

Don’t leave it at room temperature for more than 2 hours due to the dairy in the dressing. If it’s a hot day or the room is warm, keep it refrigerated until serving time. For buffets, place the serving bowl over a larger bowl of ice to keep it cool.

Can I reduce the sugar in this recipe?

The recipe isn’t overly sweet to begin with, but you can reduce or omit the honey/sugar in the dressing if you prefer. The fruits and marshmallows already provide plenty of sweetness. Taste the dressing before adding it and adjust to your preference.

Nutrition Information

Nutrient	Per Serving (1 cup)
Calories	185
Total Fat	6g
Saturated Fat	4.5g
Cholesterol	10mg
Sodium	45mg
Total Carbohydrates	32g
Dietary Fiber	2g
Sugars	27g
Protein	2g
Vitamin C	35% DV
Calcium	4% DV

Nutritional values are approximate and may vary based on specific ingredients used.

Final Thoughts

This Thanksgiving fruit salad with marshmallows is more than just a recipe – it’s a tradition that brings families together. The combination of sweet fruits, fluffy marshmallows, and that dreamy creamy dressing creates something truly special that has graced holiday tables for generations.

What I love most about this dish is its versatility and reliability. It never fails to impress, whether you’re serving it to picky kids or sophisticated adults. Everyone finds something to love in that colorful bowl.

Make this thanksgiving fruit salad with marshmallows part of your holiday tradition this year. It’s easy enough for beginner cooks, impressive enough for special occasions, and delicious enough that everyone will be asking for the recipe. Plus, with minimal prep time and no cooking required, you’ll have more time to spend with the people who matter most.

Happy Thanksgiving, and may your table be filled with love, laughter, and this absolutely delicious fruit salad!