Summer is finally here and the sun is shining bright. Too hot to turn on the oven? This creamy orange fruit salad is for you.
It is the perfect refreshing treat for a warm afternoon. You can whip this up in minutes for your next family BBQ. It delivers a sweet and citrusy crunch that everyone craves.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer afternoons. It is completely no-cook and uses simple pantry staples. You will love how the tangy sour cream balances the sweet pudding.
Your kids will reach for seconds because of the fluffy marshmallows. It is a budget-friendly dish that feeds a large crowd easily. This salad is a nostalgic classic that always disappears fast at potlucks.
Simple Method
Making this salad is incredibly easy and approachable for beginners. You simply mix the base and fold in your favorite fruits. There are no complicated techniques required to get it right.
The hardest part is waiting for it to chill in the fridge. Using canned fruit saves you so much time on prep. You can have this ready for the fridge in just 15 minutes.
Ingredients You’ll Need
These simple ingredients are mostly pantry staples you might already have.
- 22 ounces canned mandarin oranges, drained
- 20 ounces canned pineapple tidbits, drained
- 8 ounces whipped topping, thawed
- 3.4 ounces instant vanilla pudding mix
- 1 cup miniature marshmallows
- 1/2 cup sour cream
- 1/4 cup shredded sweetened coconut (optional)
Step-by-Step
- In a large mixing bowl, combine the sour cream and dry instant vanilla pudding mix, whisking until smooth.
- Gently fold in the thawed whipped topping using a rubber spatula until the mixture is uniform in color and texture.
- Add the drained mandarin oranges, drained pineapple tidbits, and miniature marshmallows to the bowl.
- Carefully fold the fruit into the cream base, taking care not to break the delicate mandarin orange segments.
- Incorporate the shredded coconut if desired.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the marshmallows to soften and flavors to meld before serving.
Best Ways to Enjoy It
Serve this chilled in a pretty glass bowl to show off the colors. It looks vibrant and inviting on any picnic table. Pair it with grilled chicken or salty burgers for a great balance.
Set the table outside and enjoy this with your favorite people. It also works as a light dessert after a heavy meal. Pack it into small containers for a fun lunchbox treat.
Storage & Reheating
Keep your leftovers in an airtight container in the refrigerator. This salad stays fresh and delicious for three days. The marshmallows will continue to soften as it sits.
Do not freeze this recipe as the texture will change. Give it a gentle stir before serving it again. This makes it a great make-ahead option for busy holidays.
Recipe Tips
- Drain the fruit thoroughly to prevent a watery salad.
- Use a rubber spatula to keep the orange segments whole.
- Don’t skip the two-hour chill time in the fridge.
- Swap sour cream for Greek yogurt for a tangier bite.
- Add a few maraschino cherries for a pop of color.
- Toast the coconut lightly to add a nice nutty flavor.
- Make this the night before for stress-free entertaining.
Ways to Switch It Up
- Add chopped pecans or walnuts for an extra crunch.
- Use lemon pudding mix for a more tart citrus flavor.
- Try fruit cocktail instead of pineapple for more variety.
- Stir in sliced bananas just before you serve the dish.
Common Questions
Can I use fresh oranges?
You can use fresh oranges if you peel and section them carefully. Canned mandarins are softer and easier for this specific texture.
Is this salad too sweet?
The sour cream adds a perfect tang that balances the sugar. It feels light and refreshing rather than overly sugary.
I hope this creamy orange fruit salad brings a little sunshine to your next gathering. It is so simple to make and always makes people smile. Happy cooking!
— Lidia
Creamy Orange Fruit Salad
Ingredients
- 22 ounces canned mandarin oranges, drained
- 20 ounces canned pineapple tidbits, drained
- 8 ounces whipped topping, thawed
- 3.4 ounces instant vanilla pudding mix
- 1 cup miniature marshmallows
- 1/2 cup sour cream
- 1/4 cup shredded sweetened coconut (optional)
Instructions
- In a large mixing bowl, combine the sour cream and dry instant vanilla pudding mix, whisking until smooth.
- Gently fold in the thawed whipped topping using a rubber spatula until the mixture is uniform in color and texture.
- Add the drained mandarin oranges, drained pineapple tidbits, and miniature marshmallows to the bowl.
- Carefully fold the fruit into the cream base, taking care not to break the delicate mandarin orange segments.
- Incorporate the shredded coconut if desired.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the marshmallows to soften and flavors to meld before serving.
