Easy Tropical Fluff Salad with Fresh Fruit
This easy fluff salad recipe is packed with colorful fruit, coconut and mini marshmallows folded into a creamy lemon pudding and Cool Whip mixture. It takes just 10 minutes to prep and perfect for summer meals, potlucks, and parties.
Servings: 12
Calories: 254kcal
Ingredients
- 1½ cups fresh strawberries cleaned, patted dry and sliced
- 1 cup fresh blueberries rinsed and patted dry
- 3 kiwis peeled and diced
- 20 ounce can pineapple tidbits or chunks, with juice
- 3.4 ounce box instant lemon pudding mix
- 8 ounce tub Cool Whip whipped topping thawed
- 15 ounce can mandarin oranges drained well
- 1½ cup shredded coconut
- 4 cups mini marshmallows
Instructions
- Prep the fresh fruits as directed.1½ cups fresh strawberries, 1 cup fresh blueberries, 3 kiwis
- Pour the juice from the canned pineapple tidbits into a large mixing bowl. Reserve the pineapple and set aside for later use.20 ounce can pineapple tidbits
- Add the lemon pudding powder to the pineapple juice and stir until the pudding thickens.3.4 ounce box instant lemon pudding mix
- Gently fold in the whipped topping with a rubber spatula, being careful not to overmix it.8 ounce tub Cool Whip whipped topping
- Add the pineapple, oranges, kiwi, mango, strawberries, blueberries, coconut shreds, and mini marshmallows to the lemon sauce mixture. Mix it all together until the fruits are fully coated in the pudding and cream mixture.15 ounce can mandarin oranges, 1½ cup shredded coconut, 4 cups mini marshmallows
- Refrigerate for 2 hours before serving, to allow the cream to thicken, marshmallows to soften and the flavors to develop.
- When ready to serve, give it another mix and then scoop into bowls.
Notes
- Substitute vanilla or cheesecake instant pudding in place of the lemon flavor if preferred.
- Low fat or light whipped topping works in this recipe. You can also use homemade whipped cream but the salad will only keep for a day before it starts breaking down.
- Don’t whisk or overmix when adding the whipped topping to the pudding mixture or the salad may not be as fluffy.
- The chilling time is important because it helps make the salad more flavorful and also softens the marshmallows.
- With all the fresh fruit in this recipe, it’s best to make it the day you plan to serve it. If it sits too long, the fruit starts to break down and the salad becomes watery from the fruit juices.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Just give it a mix before serving again as the juices will seep to the bottom.
- Recipe makes 9 cups. Each serving is 3/4 cup.
Nutrition
Calories: 254kcal | Carbohydrates: 49g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 0.4mg | Sodium: 100mg | Potassium: 258mg | Fiber: 3g | Sugar: 34g | Vitamin A: 308IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 1mg