Hawaiian Fruit Salad

This Hawaiian Fruit Salad is the ultimate crowd-pleaser for your next potluck, picnic, or family get-together. Made with simple pantry staples, this refreshing tropical dessert is quick to whip up and guaranteed to satisfy any sweet tooth.

Why You Will Love This Recipe

You will love this Hawaiian Fruit Salad because it is incredibly easy to prepare using canned fruit that you likely already have in your pantry. It is a nostalgic dish that appeals to both kids and adults, making it the perfect sweet finisher for any large gathering. The addition of sour cream is a game-changer, as it helps cut through the sweetness of the marshmallows and gelatin, creating a perfectly balanced flavor profile that isn’t overly cloying.

Ingredients

• 1 30-oz can fruit cocktail in juice
• 1 20-oz can pineapple chunks in juice
• 1 8-oz can mandarin orange slices
• 1 10-oz bag mini marshmallows
• 1 24-oz container of sour cream
• 1 box orange flavored gelatin

Step-by-Step Instructions

1. Pour all of the canned fruit into a colander over the sink and allow the juices to drain completely. For the best results, let the fruit drain for four hours to ensure it is as dry as possible. You can place the colander over a bowl in the fridge during this time.
2. If you are in a hurry, use a clean, lint-free kitchen towel to gently pat the fruit dry while it is in the colander.
3. In a large mixing bowl, combine the 24-ounce container of sour cream and the box of orange flavored gelatin. Stir these together until they are completely combined and the color is uniform.
4. Gently fold the drained fruit and the entire bag of mini marshmallows into the sour cream mixture. Stir until everything is well-coated.
5. Place the bowl in the refrigerator and chill for at least one hour. For the best texture and flavor development, four hours is better, and leaving it overnight is ideal.
6. Give the salad a quick stir right before serving to redistribute the dressing, and serve it chilled.

Expert Tips / Pro Tips

The most important trick to avoiding a “soupy” fruit salad is to make sure all the canned fruit is very dry before adding it to the sour cream. If the fruit is still wet, the moisture will thin out the dressing. For a faster drying method, you can use a salad spinner or carefully towel-dry the fruit by hand. Additionally, always choose canned fruit packed in its own juice rather than heavy syrup. Heavy syrup adds unnecessary calories and extra sugar that can make the final dish too sweet.

While this version uses sour cream and orange gelatin, there are many ways to customize your Hawaiian Fruit Salad. Some traditional versions incorporate cottage cheese for extra texture or Cool Whip for a fluffier, cloud-like consistency. You can also experiment with different flavors of gelatin, such as pineapple or lime, to change the color and taste profile. If you want more crunch, consider adding shredded coconut or chopped pecans just before serving.

Serving Suggestions

This salad is best served as a chilled side dish or a light dessert at outdoor events. It pairs beautifully with grilled meats like burgers, BBQ ribs, or kalua pork. Because it is quite sweet, it functions well as a palate cleanser after a savory meal. Serve it in a large glass bowl to show off the colorful fruit and marshmallows, or portion it into individual ramekins for a more formal presentation at a brunch.

Store any leftover Hawaiian Fruit Salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a gentle stir before serving again, as some liquid may settle at the bottom over time. This recipe does not freeze well, as the texture of the sour cream and the marshmallows will change significantly upon thawing, becoming grainy or mushy. Reheating is not recommended, as this dish is intended to be enjoyed cold.

Nutrition Information

FAQ

Can I use fresh fruit instead of canned?

Yes, you can use fresh fruit, but make sure it is ripe and sweet. You will still need to ensure the fruit is very dry after washing or cutting to prevent the salad from becoming watery.

Is this a side dish or a dessert?

In many parts of the country, especially at potlucks, this is served as a side dish. However, due to the high sugar content from the marshmallows and gelatin, it is often treated as a dessert.

Can I make this dairy-free?

You can try using a dairy-free sour cream alternative or a thick coconut cream, though the flavor and thickness may vary slightly from the original recipe.

Hawaiian Fruit Salad

This easy Hawaiian Fruit Salad recipe uses canned fruit as the star, combined with sour cream and orange gelatin for a sweet, refreshing tropical dessert perfect for potlucks and picnics.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 16 servings

Course: Dessert

Cuisine: Hawaiian

Calories: 633

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 30-oz can fruit cocktail in juice
• 1 20-oz can pineapple chunks in juice
• 1 8-oz can mandarin orange slices
• 1 10-oz bag mini marshmallows
• 1 24-oz container sour cream
• 1 box orange flavored gelatin

Method

 

Instructions

1. Pour all the fruit in a colander over the sink and allow the juices to drain for four hours to ensure that it is as dry as possible. If you are in a hurry, you can use a clean kitchen towel to dry the fruit manually.
2. In a large mixing bowl, combine the sour cream and orange jello powder.
3. Stir the sour cream and gelatin mixture until completely combined and the color is uniform.
4. Add the drained fruit and mini marshmallows to the bowl and stir gently to coat all pieces thoroughly.
5. Chill in the refrigerator for at least one hour; four hours is better, and overnight is ideal for the flavors to meld.
6. Stir the salad once more right before serving and serve chilled.

Notes

To dry the fruit fast you can put it in a salad spinner or use a clean lint-free kitchen towel to dry the fruit by hand. The dryer you can get the fruit, the less “soupy” the finished salad will be.