Fourth of July

Fruity Fluffer

July 20, 2015
0 Ratings
Photo by Alexandra V. Jones
  • Prep time 30 minutes
  • Serves 4-6
Author Notes

This is one of those “You can take the girl outta Utah, but you can’t take the Utah outta the girl!” recipes. This is in essence a fruit salad, made slightly more “classy” than the original that I have had at many a BBQ over the years. This came about because my son wanted fruit salad (thanks Wiggles) everyday and I ran out of fun ways to make it, then it dawned on me that we hadn’t had this version of my youth! It’s simple and people love it, they may pretend they are too groovy but once you turn your back the bowl will be gone! Keep in mind I did update it a bit, but not much, and this is a fun throwback to a 60’s era recipe that every homemaker had in her arsenal. —Alexandra V. Jones

What You'll Need
  • 1 small can crushed pineapple, mostly drained, packed in juice (yes canned, it was super classy in 1965)
  • 1 can mandarin oranges, drained, I even found ones packed without sugar!
  • 1/2 cup maraschino cherries, stemmed, you can use fresh if they are in season
  • 1 pint fresh strawberries, stemmed and quartered
  • 1 apple, cored and medium diced, I like fuji for this.
  • 2 bananas, peeled and sliced
  • 1 lime juiced, and zested
  • 1/2 cup roasted coconut, you can use the shredded sweetened from the baking area, that is what the original had, I wanted a less sweet more sophisticated option
  • 6 ounces cup coconut yogurt, I used liberte
  • 1 cup multi colored mini marshmallows, optional but fun.
  1. Combine all ingredients, add the lime zest at the end and enjoy!

See what other Food52ers are saying.

  • Chef Devaux
    Chef Devaux
  • Alexandra V. Jones
    Alexandra V. Jones
  • Deedledum
Chef de cuisine @Shelburne hotel Seaview, WA

3 Reviews

Deedledum August 7, 2016
And no canned fruit cocktail!
Chef D. November 12, 2015
that looks like an epic fruit salad
Alexandra V. August 2, 2016
It's an old school cult classic for sure....but so yummy!