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Mom’s Best Marshmallow & Coconut Fruit Salad

I was just informed by my Dear Mother that so far this year’s Easter menu will include ham, mashed potatoes, and mom’s famous deviled eggs.  It’s now my job to figure out what to bring to to go along with the rest of the food.  She politely suggested a vegetable and dessert.  Oh, and I hope my sister brings the dinner rolls!

So, while trying to figure out what to bring I came across this older post for our family tradition fruit salad. I felt a twinge of nostalgia since it’s been served at the Easter dinner table for over years…..


There are memories from my childhood that are triggered purely by the smell or taste of a certain food. One bite of Mom’s fruit salad does that to me. It takes me back to a time when the only things on my mind were finding good food for my belly & figuring out where my next ultimate never ever gonna find me hide- and- go- seek spot would be…

She’s been making this recipe since I can first remember and it still tastes the same to me today as it did over 30 years ago. I made it for Easter Dinner this year & I had to chuckle a little when I saw my Dad’s plate filled with this fruit salad & nothing else. He apparently remembered how good it tasted too…

Mom's Best Coconut & Marshmallow Fruit Salad
Mom’s Best Coconut & Marshmallow Fruit Salad


Mom’s Best Marshmallow & Coconut Fruit Salad


  • 20 Ounces Pineapple Chunks, Drained (or 2 Cups Fresh)
  • 11 Ounce Can Mandarin Oranges, Drained
  • 10 Ounces Marschino Cherries, Drained & Halved
  • 16 Ounces Sour Cream
  • 2 Cups Shredded Sweetened Coconut
  • 10 Ounces Mini Marshmallows


  1. Combine fruit in large bowl, fold in sour cream & coconut. Stir well. Refrigerate for 2-3 hours before serving.



Lori Ann

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