Description
A refreshing and tropical fruit salad with a creamy cheesecake dressing, perfect for summer gatherings.
Ingredients
- 2 cups fresh pineapple chunks
- 1 cup strawberries, hulled and quartered
- 1 cup green grapes, halved
- 1 cup red grapes, halved
- 1 can (11 oz) mandarin orange segments, drained
- 2 medium bananas, sliced
- 1 cup diced mango
- 1/2 cup shredded sweetened coconut
- 1/2 cup mini marshmallows, optional
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream, cold
- 2–3 tablespoons milk, as needed
- Toasted coconut flakes (for garnish)
- Extra pineapple chunks (for garnish)
- Maraschino cherries, halved (for garnish)
Instructions
- Prepare the fruit: Wash the strawberries and grapes thoroughly, then pat them dry. Cut the pineapple, strawberries, grapes, and mango into bite-sized pieces. Drain the mandarin oranges thoroughly to remove excess liquid. Place the prepared fruit in a large mixing bowl, reserving the bananas until just before serving.
- Make the cheesecake dressing: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice. Beat until fully combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fluffy and smooth. If the dressing is too thick, add milk one tablespoon at a time until it reaches your preferred consistency.
- Combine the salad: Add the sliced bananas, shredded coconut, and mini marshmallows, if using, to the fruit bowl. Spoon the cheesecake dressing over the fruit. Gently fold everything together until the fruit is evenly coated. Cover and refrigerate for about 30 minutes to allow the flavors to blend.
- Garnish and serve: Give the salad a gentle stir before serving. Sprinkle toasted coconut flakes over the top. Add extra pineapple chunks or halved maraschino cherries for a tropical finish. Serve chilled in a large glass bowl or individual dessert cups.
Notes
- For a lighter version, you can use low-fat cream cheese.
- Feel free to substitute any of the fruits with your favorites.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg