Easter Fruit Fluff Salad (Print-Friendly Version)

Fluffy marshmallows, pineapple, and berries make this sweet, refreshing salad ideal for festive celebrations.

# What You'll Need:

01 - 240 g mini marshmallows

02 - 240 ml whipped cream (preferably freshly whipped)

03 - 170 g pineapple, diced (use fresh or well-drained canned)

04 - 170 g mandarin oranges, drained if canned

05 - 150 g strawberries, sliced (ripe for best flavor)

06 - 40 g shredded coconut (unsweetened or sweetened according to preference)

07 - 60 g pecans, chopped (substitute with other nuts as desired)

01 - Select a large mixing bowl that will comfortably hold all ingredients for thorough mixing.

02 - Gently fold the mini marshmallows into the whipped cream using a spatula until the marshmallows are evenly coated.

03 - Add diced pineapple and drained mandarin oranges to the mixture. Stir gently to avoid breaking the fruit.

04 - Fold in sliced strawberries, shredded coconut, and chopped pecans. Mix just until combined, taking care to maintain a light texture.

05 - Cover the bowl with plastic wrap and refrigerate the salad for at least 60 minutes to allow flavors to meld and the texture to set.

06 - Scoop into individual bowls and serve chilled.

01 - For enhanced flavor and texture, use fresh fruits whenever possible and toast the pecans lightly before adding them.

02 - Allowing the salad to chill is essential for optimal fluffiness and flavor integration.

03 - This preparation can be made a day in advance and kept refrigerated until ready to serve.