This vibrant Hawaiian Fruit Salad is a tropical twist on classic dessert salads.

It’s creamy, colorful, and filled with juicy fruit, soft mini marshmallows, and a tangy orange dressing that brings sunshine to any table.

Perfect for holidays, BBQs, church potlucks, or a sweet weeknight treat, this easy fruit salad is loved by kids and adults alike.

Why You’ll Love This Hawaiian Fruit Salad

No-bake and stress-free – comes together in minutes

Tropical flavor explosion – thanks to pineapple, oranges, and fruit cocktail

Great for feeding a crowd – makes a big bowlful

Flexible and forgiving – adjust fruit, mix-ins, or dressing

Chill and serve – perfect cold dessert on hot days

Make-ahead friendly – even better the next day!

What You’ll Need (Ingredient Highlights)

Fruit cocktail – colorful blend of fruits in juice

Pineapple chunks – tropical base with juicy sweetness

Mandarin oranges – bright and zesty citrus flavor

Mini marshmallows – for soft, sweet chewiness

Sour cream – tangy and creamy binder

Orange gelatin powder (jello) – adds citrus punch and fun color

Pro Tips Before You Start

Drain canned fruit well – prevents a watery salad

Use sour cream at room temp for easier mixing

Fold gently to keep fruit and marshmallows whole

Chill at least 1 hour – the longer, the better flavor melds

Optional add-ins: chopped pecans, coconut flakes, maraschino cherries

How to Make Hawaiian Fruit Salad

Step 1: Drain the fruit

Empty all canned fruits into a strainer and let them drain for at least 4 hours (or pat dry with a clean towel if you’re short on time).

Step 2: Mix the dressing

In a large mixing bowl, combine sour cream with orange jello powder.

Trong một bát trộn lớn, trộn kem chua với bột thạch cam.

Stir until smooth.

Step 3: Add fruit and marshmallows

Add the drained fruit cocktail, pineapple chunks, mandarin oranges, and mini marshmallows to the bowl.

Gently fold until everything is evenly coated.

Step 4: Chill the salad

Cover and refrigerate for at least 1 hour—ideally overnight—to allow flavors to develop.

Step 5: Serve cold
Give the salad a quick stir before serving. Enjoy chilled!

What to Serve It With

Grilled BBQ chicken or ribs

Ham sliders or teriyaki pork

Macaroni salad or coleslaw

Sweet rolls or Hawaiian bread

Tropical mocktails or iced tea

Variations / Substitutions

Use Greek yogurt instead of sour cream for a healthier twist

Add sweetened coconut flakes for more island flavor

Use lime or cherry gelatin for a flavor variation

Include chopped nuts for texture

Top with whipped cream right before serving

Storage & Leftovers

Fridge: Store in an airtight container for up to 3 days

Freezer: Not recommended – texture will break down

Make-ahead: Assemble and chill overnight for best flavor

Do not stir too often or the marshmallows may break down

FAQs

Can I use fresh fruit instead of canned?
Yes, just dice evenly and drain well if juicy.

Why orange jello powder instead of prepared gelatin?
The powder mixes into the sour cream and adds citrus flavor and color without extra liquid.

Can I skip the jello?
Yes, but you’ll miss out on the vibrant color and sweet citrus boost.

Is this salad too sweet?
Nope! The sour cream balances it out.

You can use plain Greek yogurt for more tang.

Can I make this vegan?
Yes – use dairy-free yogurt and vegan marshmallows.

What can I do with leftovers?
Keep refrigerated and enjoy within 2–3 days. Stir before serving.

Can I double this for a party?
Absolutely—it scales up beautifully for a crowd!

Final Thoughts

This easy, no-fuss Hawaiian Fruit Salad brings bright island flavor to any occasion.

It’s creamy, fruity, nostalgic, and fun to make with just a handful of pantry staples.

Whether you’re hosting a summer BBQ or need a quick sweet dish for a potluck, this recipe is a guaranteed hit.

The Boat Shed Kitchen