This easy-to-make Fluffy Marshmallow Fruit Salad can be prepared and refrigerated up to 36 hours before your Easter festivities. Fold, serve, and your Easter dessert is ready!
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
I have been so busy with my work and life in general that I had not realized the impending holiday. Easter, or Pascua , is here!
Here is an easy-to-prep, easy-to-make recipes that can be made ahead of time… because who doesn’t like easy.
Am I right, moms? ? Insert this Easter Dessert – Fluffy Marshmallow Fruit Salad for the win!
My childhood Easter favorite is Capirotada Mexicana (or Mexican bread pudding), which is hands-down one of my favorite recipes of all time.
Sometimes, though, you just gotta shake, shake, shake it up.
I’m an (ehmmm…) 80s baby. Nothing says 80s like big hair and Michael Jackson’s “Thriller” and this Easter dessert.
Fluffy Marshmallow Fruit Salad takes me back to my childhood. All the moms, aunts, grandmas would pull out their best Easter recipes. This one was always there.
Table of Contents
How to Make Fluffy Marshmallow Fruit Salad
• Get all your ingredients ready. This Easter Fruit Salad comes together very quickly.
Please know that some people call this salad “Ambrosia.” Seriously guys, I had no idea.
In my family, we simply it “Ensalada de Frutas con bombon.”
This, of course, makes me wonder if we took this salad from our friends in the north and adopted it as ours in Mexico… Hmmm? I’ll have to research the origin.
Fluffy Marshmallow Fruit Salad makes me happy… almost as happy as getting puppy kisses. Sweet and soft.
• It is hard not to love this Easter dessert. Similar to Arroz con Leche and Mexican Flan, you can make this Easter recipe in advance. Then take it out when you’re ready to serve.
I made some small changes to this family classic by adding Toasted Coconut Chips and by making a homemade almond whipped cream. DELICIOUS… iMuy delicioso!
You can also use store-bought whipped cream, but homemade whipped cream is a million times better. Just saying…
Other ingredients you can add to the Easter Dessert:
- Raisins
- Canned orange slices
- Chopped Pecans
- Chopped Walnuts
- Diced Apple
- Banana Slices
- Shredded Carrots
- Chopped Dates
This Easter Fruit Salad is extremely versatile. You can add some or all of these ingredients. It is very similar to Ensalada Navideña, but that recipe is made primarily with apples.
You don’t want to make anyone sick. Refrigerate this Easter dessert until ready to eat. Even after you serve it, be sure to return it to the fridge or set the serving container on ice.
It can keep in the fridge for up to 36 hours. I do not recommend freezing this Easter recipe.
Be sure to pin this recipe for later.
Out of all the Easter recipes out there, this one has a special place in my heart and childhood memories. I also love that you can make it your own by changing up the ingredients.
This Easter fruit salad only comes out during Easter and Lent.
Just like Buñuelos only comes out during Christmas time, and Rosca de Reyes is only eaten on King’s Day.
Even if it is not the Easter holiday season, you can easily enjoy this easy dessert all year long. I mean… who doesn’t love easy and yummy recipes?! Hope you enjoy!
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.
Fluffy Marshmallow Fruit Salad
Ingredients
Instructions
- In large bowl place heavy whipping cream and whip on Med-High until thickened.
- Add Almond Extract and ½ of Powdered Sugar and continue whipping for 1 – 2 minutes.
- Add rest of Powdered Sugar and whip until ripples form in whipped cream (1-2 minutes).
- Careful to not over whip. If your whipped cream starts to break from over whipping add a bit more cream and beat again until smooth.
- Fold in Fruit Cocktail, Marshmallows, Toasted Coconut and Toasted Almonds until incorporated.
- Top with toasted coconut and almonds for color and serve.
Notes
Nutrition
More Mexican Easter Desserts:
Pastel de Tres Leches is a traditional and creamy cake.You’ll love this authentic Mexican dessert.
Conchas Bread Pudding (Capirotada de Conchas) is a delightful and decadent dessert. A perfect way to end any meal and a great way to use up stale conchas.
Carlota de Limón, a classic Mexican Dessert made with key limes. Easy-to-make and can be made ahead of time. What’s not to love about this yummy dessert?!
What’s your favorite Easter dessert?
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
I always love fruit salad with marshmallows in it! Topping it with toasted coconut is a great idea!
-Jennifer
https://maunelegacy.com
This recipe brings me back to my childhood and the dishes my Nana would make. Yum!
Ambrosia is one of the dishes that reminds me of my grandma. She would always make it for family gatherings and it always disappeared quickly!
This post reminded me that I have to figure out what I’m bringing to our friend’s annual Easter brunch this year. We have a lot of food restrictions between all of us so it’s always a challenge to find something that satisfies everyone. Happy Easter!
All of these desserts remind me of my childhood, so I guess I was an 80s baby too. I especially loved the fruit salad…I never knew how it was made tho. Thanks for clearing up the mystery. 🙂
Yum yum 😉
So yummy! 🙂