Creamy Hawaiian Fruit Salad

Creamy Hawaiian Fruit Salad is bright, fluffy, and filled with juicy pineapple, mandarins, coconut, and soft mini marshmallows. A cool whipped topping base keeps everything light, while sour cream adds just enough tang to balance the sweetness. Fresh lime zest lifts the tropical flavors, and toasted macadamias bring a buttery crunch.

This easy fruit salad comes together in minutes. Then, it chills until the flavors settle into one creamy, refreshing spoonful. Because the canned fruit is thoroughly drained, the salad stays thick instead of turning watery. It is perfect for summer cookouts, holiday tables, brunch, or any potluck that needs a cheerful no-bake dessert.

Inspired by classic potluck fruit salads, this colorful version gets its sunny tropical flavor from pineapple, coconut, fresh lime, and buttery macadamias.

Recipe Yield: 8 servings

INGREDIENTS

20 oz can pineapple tidbits in juice, drained very well
15 oz can mandarin oranges, drained very well
1 cup mini marshmallows
1/2 cup sweetened shredded coconut
8 oz frozen whipped topping, thawed
1/2 cup full-fat sour cream
1 tsp pure vanilla extract
1 tsp finely grated lime zest
1 tsp fresh lime juice
1/8 tsp fine sea salt
1/2 cup unsalted macadamia nuts, toasted, cooled, and coarsely chopped, divided

INSTRUCTIONS

1. Drain the fruit:
Drain the pineapple and mandarin oranges separately in fine-mesh strainers for 10 minutes. Then, gently blot away excess juice with paper towels.

2. Make the creamy base:
Whisk the sour cream, vanilla, lime zest, lime juice, and salt until smooth. Then, gently fold in the whipped topping until evenly combined.

3. Assemble the salad:
Fold in the pineapple, marshmallows, and coconut. Finally, add the mandarin oranges and fold gently just until coated.

4. Chill the salad:
Cover and refrigerate for at least 1 hour, or up to 24 hours. This allows the flavors to blend and the marshmallows to soften slightly.

5. Finish and serve:
Just before serving, fold in all but 2 tbsp macadamias. Sprinkle the reserved nuts over the top and serve chilled.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Drain the fruit thoroughly: Excess juice is the main cause of thin, watery fruit salad. Give both fruits a full 10 minutes to drain, then blot them gently.
• Protect the mandarin oranges: Add the delicate orange segments last and use a flexible spatula. A light folding motion keeps them from breaking apart.
• Cool the toasted nuts completely: Warm macadamias can soften the whipped base. Toast them ahead, then let them reach room temperature before adding them.
• Keep the crunch fresh: Add the macadamias shortly before serving. Otherwise, they will gradually soften as the salad chills.
• Make it ahead: The salad can be assembled up to 24 hours in advance without the nuts. For the best texture, enjoy leftovers within 2 days.