This dessert is one of my kids favorite. Not only is it tasty, but it is a specialty of GG’s (Great Grandma). When I first had this dessert at one of my husband’s family gatherings, it was served as a side dish and they called it fruit salad. Confused, I said “This is not fruit salad.” But we can agree to disagree, and to this day, I refer to it as marshmallow salad, but that doesn’t change the fact that it is delicious.
Now GG makes hers with canned fruit and sour cream, as is the traditional way for this popular 70’s dish, but I thought I’d freshen it up a bit by using fresh fruit and coconut yogurt. Af course, if you are short on time, or the fruit is not in season, feel free to use canned fruit.
**Kids instructions- Please involve your kids in the preparation. Give them a plastic knife, or a kids specific knife and a plate of fruit and let them go to town. Who cares if the bananas are cut evenly if they are going to be tossed in a bowl and soak up a bunch of juice.
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- 6 small bananas
- 22 oz. mandarin oranges I used 14
- 1 Pineapple
- 1/2 cup unsweetened coconut yogurt
- 1/2 bag small vegan marshmallows Optional- and make sure they are gelatin free
Ingredients
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- Chop the bananas, peel and cut each orange wedge in half, and chop the pineapple in small pieces.
- Combine in a large bowl with the small marshmallows, if using, and coconut yogurt.
- Serve immediately, or refrigerate until ready.
* This dish is just as good without the marshmallow. If you would like to skip the refined sugar, you will not be missing out.
* Make sure your marshmallows are vegan! Most contain gelatin. Some brands without gelatin are Dandies and Trader Joe’s. If you can only find large marshmallows, not problem, just cut them in pieces with kitchen sheers.
* If using canned fruit, us a 22 oz. of canned mandarins, drain and cut each piece in half. Use a 20 oz. can of pineapple, drained and cut in half.
