There is something instantly transporting about a good tropical dessert, and this creamy hawaiian fruit salad recipe is my absolute favorite way to bring sunshine to the table. It reminds me of the warm, lazy Sundays of my childhood when the biggest worry was whether we had enough sunscreen. My mother would whip up a massive bowl of this fluffy, sweet concoction for every neighborhood barbecue.
It was always the first dish to disappear from the picnic table, scooped up by kids and adults alike. The combination of juicy fruit and that velvety dressing feels like a treat, yet it is surprisingly refreshing. Even now, making it brings back a flood of happy memories and laughter.
I love how the tartness of the pineapple cuts through the rich, creamy dressing. It is a balance of flavors that feels indulgent without being overly heavy. If you enjoy those island-inspired flavor combinations, you should definitely check out these cherry coconut magic bars for another sweet treat.
This salad is more than just a side dish; it is a centerpiece that sparks conversation. It looks beautiful served in a glass bowl with the colors of the mandarin oranges and cherries popping against the white cream. It is the kind of recipe that feels like a celebration in every bite.
Why you’ll love this creamy hawaiian fruit salad with Hawaiian Fruit Salad Recipe
- Incredibly easy to make: This recipe requires absolutely no cooking and comes together in just about 15 minutes of active preparation time.
- Bursting with texture: You get the crunch from macadamia nuts, the softness of marshmallows, and the juicy burst of fresh fruit in every spoonful.
- Perfect for crowds: This hawaiian fruit salad recipe scales up easily, making it the ideal choice for potlucks, holiday gatherings, or summer parties.
- Customizable sweetness: The tangy cream cheese and Greek yogurt base balances the sugar, allowing you to adjust the sweetness to your liking.
- Refreshing and cool: Served chilled, it is the ultimate palate cleanser on a hot day or after a savory, spicy meal.
Ingredients
- 1 fresh pineapple, peeled, cored, and cut into bite-sized chunks
- 2 cans (15 oz each) mandarin oranges, thoroughly drained
- 1 cup sweetened shredded coconut
- 1.5 cups miniature marshmallows (ensure they are suitable for your specific dietary needs)
- 1/2 cup chopped macadamia nuts
- 8 oz cream cheese, softened to room temperature
- 1/2 cup vanilla Greek yogurt
- 1/4 cup powdered sugar
- 1 teaspoon coconut extract
- 1 teaspoon fresh lime zest
- 1/2 cup maraschino cherries, drained and patted dry
Directions
Step 1
Hawaiian fruit salad recipe makes every moment feel comforting. Start by preparing your fresh fruit base. Take your peeled and cored pineapple and chop it into uniform bite-sized chunks to ensure every spoonful has a piece of fruit. Place the mandarin oranges in a colander and let them sit for several minutes to drain completely, as excess liquid can make the salad watery.
Step 2
In a large mixing bowl, place the softened cream cheese. Using a hand mixer, beat the cream cheese until it is completely smooth, fluffy, and free of any lumps. This step is crucial for achieving that velvety texture in the final dressing.
Step 3
Add the vanilla Greek yogurt, powdered sugar, coconut extract, and fresh lime zest to the whipped cream cheese. Continue to mix these ingredients together until they are fully combined. The mixture should look creamy, thick, and slightly glossy.
Step 4
Gently fold the pineapple chunks, drained mandarin oranges, shredded coconut, and miniature marshmallows into the creamy dressing. Use a silicone spatula to turn the mixture over carefully. Be gentle during this process to avoid crushing the delicate mandarin orange segments.
Step 5
Add the drained maraschino cherries and the chopped macadamia nuts to the bowl. Give the salad one final, gentle toss to distribute these colorful and crunchy ingredients evenly throughout the mixture. The pops of red and the nutty texture really bring the dish together.
Step 6
Cover the mixing bowl tightly with plastic wrap to create an airtight seal. Place the bowl in the refrigerator and let it chill for at least 1 hour. This resting period allows the marshmallows to soften slightly and the flavors of the coconut and lime to meld beautifully.
Step 7
Remove the salad from the refrigerator just before you are ready to serve. Give it a quick, gentle stir to refresh the creamy coating. Serve chilled, optionally garnished with a little extra fresh lime zest or a sprinkle of coconut for a festive look.
Variations, pairings, and serving ideas
Variations
You can easily customize this hawaiian fruit salad recipe to suit your taste preferences or what you have in the pantry. For a burst of color and a different texture, try adding halved green or red grapes. They add a nice crispness that contrasts well with the soft marshmallows.
If you want to make the dish even more tropical, consider adding drained tropical fruit cocktail or chunks of mango. Just be sure to pat any canned fruit very dry before adding it. This prevents the creamy dressing from thinning out as it sits.
For a lighter version, you can swap the cream cheese for a whipped topping or a coconut-based whipped cream. This changes the texture to be airier and less dense. It is a great option if you prefer a fluffier, mousse-like consistency over the cheesecake-like coating.
Pairings
This salad pairs wonderfully with savory barbecue dishes. The cool, creamy sweetness provides a perfect counterpoint to smoky grilled chicken or beef. It cleanses the palate and offers a refreshing break from heavy sauces.
It also goes very well with spicy foods. If you are serving spicy tacos or a zesty chili, a side of this fruit salad helps tame the heat. The dairy in the dressing is particularly effective at cooling down your taste buds.
For a brunch spread, serve this alongside savory egg dishes or quiches. It acts as a dessert-like side that bridges the gap between breakfast and lunch. It also looks stunning on a table next to a stack of pancakes or waffles.
Serving ideas
For a truly impressive presentation, serve the salad inside a hollowed-out pineapple half. This “boat” presentation screams tropical vacation and makes for fantastic photos. It is a fun way to serve individual portions at a summer party.
You can also layer the salad in clear glass parfait cups or dessert glasses. This shows off the colorful ingredients and makes it feel like a fancy dessert course. Top each glass with a single cherry and a mint leaf for a polished look.
If you are taking this to a potluck, garnish the top generously just before serving. A ring of extra toasted coconut or chopped nuts around the edge of the bowl adds visual appeal. It gives guests a hint of the delicious textures waiting inside.
Storage and make-ahead tips
Storage
This salad keeps surprisingly well in the refrigerator for up to 3 days. Ensure it is stored in an airtight container to prevent the fruit from absorbing other fridge odors. The marshmallows will continue to soften the longer it sits, becoming almost dissolved by day three.
You may notice a little liquid separating at the bottom of the container after a day. This is normal and comes from the fruit releasing juices. Simply give the salad a gentle stir before serving to reincorporate the dressing.
Freezing is not recommended for this specific recipe. The cream cheese and yogurt dressing tends to separate and become grainy upon thawing. Additionally, the fresh fruit will lose its crisp texture and become mushy.
Make-ahead
This is an excellent make-ahead dish for parties because it actually tastes better after chilling. You can prepare the entire salad the night before your event. This gives the flavors ample time to marry and the marshmallows time to reach the perfect texture.
If you need to prep more than 24 hours in advance, keep the components separate. Mix the cream cheese dressing and store it in one container. Chop your fruit and store it separately, then fold everything together a few hours before serving.
To keep the macadamia nuts crunchy, you can wait to add them until just before serving. While they hold up well in the creamy mixture, adding them last ensures maximum crunch. This is a great trick if you prefer a stark texture contrast.
Common mistakes when making Creamy Hawaiian Fruit Salad
- Not draining the fruit enough: The biggest mistake is adding wet fruit, which causes the dressing to become soupy and thin.
- Using cold cream cheese: If your cream cheese isn’t fully at room temperature, you will end up with small white lumps in your dressing that won’t whisk out.
- Overmixing the fruit: Mandarin oranges are very fragile and will break apart into mush if you stir too vigorously.
- Skipping the chill time: Eating it immediately means the flavors haven’t melded and the marshmallows are still tough and chewy rather than soft.
Final notes
This creamy Hawaiian fruit salad is a testament to how simple ingredients can come together to create something magical. It captures the essence of a tropical getaway in a bowl, making it perfect for brightening up any meal. Whether it is a rainy Tuesday or a sunny Saturday, this dish brings joy.
Don’t be afraid to experiment with the fruit ratios to find your perfect balance. Some people love extra pineapple for tartness, while others prefer more coconut for that chewy texture. The versatility is part of the fun.
I hope this recipe becomes a staple in your home just as it has in mine. It is a sweet reminder to slow down and savor the fresh, vibrant flavors of life. Enjoy every creamy, crunchy, fruity bite!
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Creamy Hawaiian Fruit Salad
A lush tropical escape in a bowl featuring juicy pineapple, sweet mandarin oranges, and shredded coconut folded into a velvety lime-infused cream dressing.
- Total Time: 15 minutes
- Yield: 8 servings 1x
Ingredients
- 1 fresh pineapple, peeled, cored, and cut into bite-sized chunks
- 2 cans (15 oz each) mandarin oranges, thoroughly drained
- 1 cup sweetened shredded coconut
- 1.5 cups miniature marshmallows (ensure agar agar-free or suitable for dietary needs)
- 1/2 cup chopped macadamia nuts
- 8 oz cream cheese, softened to room temperature
- 1/2 cup vanilla Greek yogurt
- 1/4 cup powdered sugar
- 1 teaspoon coconut extract
- 1 teaspoon fresh lime zest
- 1/2 cup maraschino cherries, drained and patted dry
Instructions
- Begin by prepping your fruit. Ensure the pineapple chunks are uniform in size and the mandarin oranges are drained completely in a colander to prevent the salad from becoming watery.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Add the vanilla Greek yogurt, powdered sugar, coconut extract, and lime zest, mixing until fully combined and creamy.
- Gently fold the pineapple, drained mandarin oranges, shredded coconut, and marshmallows into the dressing. Use a spatula to turn the mixture over carefully so you don't crush the orange segments.
- Add the drained maraschino cherries and chopped macadamia nuts, giving the salad one final gentle toss to distribute the ingredients evenly.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to meld and the marshmallows to soften slightly.
- Remove from the refrigerator, give it a quick stir, and serve chilled. Garnish with extra lime zest or coconut if desired.
Notes
Ensure your cream cheese is truly at room temperature to avoid lumps in the dressing. For a lighter version, you can substitute the cream cheese with whipped topping, though the texture will be airier. This salad keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 22g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg