Frankenstein fruit salad with marshmallows

"For as long as I can remember, my family has served marshmallow salad at Christmas. Sometimes we'd call it Ambrosia, on occasion we'd refer to it as Frankenstein salad. Truth is, we never knew what to call it, other than an embarrassment!"

Frankenstein fruit salad with marshmallows Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

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Christmas Dessert

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Ingredients

• 440 g tinned Traditional Fruit Salad in Juice (see note)
• 45 g (½ cup) desiccated coconut
• 135 g (3 cups) mini marshmallows (or normal size cut in half with scissors)
• 250 g (1 cup) sour cream
• 70 g (⅓ cup) maraschino cherries, cut in half, optional
• toasted flaked almonds, to serve

Chilling time: 3-4 hours

Instructions

1. Place the fruit salad and the juice from the tin in a large bowl. Add the coconut, marshmallows, sour cream and maraschino cherries, if using, and stir to combine well. Cover and refrigerate for 3 -4 hours or overnight if time permits. Over time the marshmallows will soak up the juice from the fruit salad.
2. Serve scattered with toasted almonds.

Note

• For this recipe seek out Traditional Fruit Salad in Juice (Golden Circle brand). Otherwise, you end up with grapes in your fruit salad!

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Christmas Dessert

Watch The Full Episode Here

G

Watch The Full Episode Here

G