Nana’s Frozen Fruit Salad

Nana’s Frozen Fruit Salad is a creamy, colorful, and delightfully nostalgic treat that’s perfect for any occasion. Packed with juicy pineapple, sweet mandarin oranges, fluffy marshmallows, tropical coconut, and crunchy nuts, all folded into a velvety cream mixture, this frozen dessert delivers a perfect mix of textures and flavors in every bite. Whether you serve it as a sweet side dish for holiday dinners or a refreshing dessert on a warm afternoon, this make-ahead classic is as easy to prepare as it is to love—just like Nana used to make.

SAVE THIS!

Ingredients

• 1 (20 oz / 565 g) can crushed pineapple, drained well
• 1 (11 oz / 312 g) can mandarin oranges, drained well
• 1 cup (50 g) mini marshmallows
• 1 cup (80 g) shredded coconut (sweetened or unsweetened, to taste)
• 1 cup (120 g) chopped pecans or walnuts
• 1 cup (240 g) sour cream or Greek yogurt
• ½ cup (100 g) granulated sugar
• 1 teaspoon vanilla extract

Preparation

1. Prepare the Fruit
   
   • Open the cans of crushed pineapple and mandarin oranges.
   • Drain them very well in a fine-mesh strainer to remove as much liquid as possible. This prevents the salad from becoming icy.
2. Mix the Fruit Base
   
   • In a large mixing bowl, add the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and chopped pecans or walnuts.
   • Gently stir until evenly combined.
3. Make the Cream Mixture
   
   • In a separate medium bowl, whisk together the sour cream (or Greek yogurt), granulated sugar, and vanilla extract until smooth and well blended.
4. Combine Everything
   
   • Pour the cream mixture over the fruit mixture.
   • Using a spatula, fold everything together gently until all ingredients are coated in the creamy dressing.
5. Transfer & Freeze
   
   • Spoon the mixture into a 9×13-inch baking dish or another freezer-safe container.
   • Smooth the top, then cover tightly with plastic wrap, foil, or a fitted lid.
   • Place in the freezer for at least 4 hours, or overnight, until firm.

Method

1. Drain the fruit – Place crushed pineapple and mandarin oranges in a fine-mesh strainer and let them drain thoroughly to avoid excess liquid.
2. Mix the fruit base – In a large mixing bowl, combine the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and chopped nuts. Stir gently to combine.
3. Make the cream mixture – In a separate bowl, whisk together sour cream (or Greek yogurt), granulated sugar, and vanilla extract until smooth.
4. Combine – Pour the cream mixture over the fruit mixture. Fold gently with a spatula until everything is evenly coated.
5. Freeze – Transfer mixture to a 9×13-inch baking dish or freezer-safe container. Smooth the top and cover tightly with plastic wrap, foil, or a fitted lid. Freeze for at least 4 hours or overnight until firm.
6. Serve – Let sit at room temperature for 10–15 minutes before serving for a creamier texture. Scoop into bowls or cut into squares.

Storage

• In the freezer (initial): Keep covered in the dish you froze it in for up to 1 week for best texture.
• Long-term: Once frozen solid, cut into portions and transfer to an airtight container or freezer bag. Store for up to 2–3 weeks.
• Serving from frozen: Thaw slightly at room temperature for 10–15 minutes before serving.
• Avoid refreezing: Freeze in portions to prevent thaw-and-refreeze cycles, which can affect texture.