Ingredients
Scale
- 1 (20 ounce) can mandarin oranges, drained
- 1 (20 ounce) can pineapple chunks, drained
- 1 (15 ounce) can peaches, drained
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1/2 cup miniature marshmallows
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (optional, to taste)
Instructions
- Step 1: In a large bowl, gently combine the drained mandarin oranges, pineapple chunks, peaches, strawberries, and blueberries.
- Step 2: In a separate small bowl, whisk together the sour cream, mayonnaise, vanilla extract, and powdered sugar (if using) until smooth and creamy.
- Step 3: Pour the creamy mixture over the fruit in the large bowl.
- Step 4: Gently fold in the miniature marshmallows.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the fruit to chill. This also allows the marshmallows to soften slightly.
- Step 6: Serve chilled and enjoy!
Notes
- Store leftover Creamy Frog Eye Fruit Salad in an airtight container in the refrigerator for up to 2 days.
- While this salad is best served chilled, a quick 10-15 second microwave zap will slightly warm the creamy topping without significantly affecting the fruit.
- For an extra special touch, serve your Creamy Frog Eye Fruit Salad in individual dessert glasses or pretty bowls, topped with a sprinkle of toasted coconut flakes.
- To prevent the marshmallows from completely dissolving, gently fold them in just before serving, rather than letting them sit in the creamy mixture for extended periods.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American