Creamy Fresh Cranberry and Fruit Salad
Bright, festive, and irresistibly creamy, this Creamy Fresh Cranberry and Fruit Salad is the ultimate holiday side dish or dessert! Bursting with the tartness of fresh cranberries, balanced by sweet grapes, crisp apples, juicy pineapple chunks, and soft mini marshmallows, this colorful medley is as visually stunning as it is delicious. The salad is enveloped in a luscious, homemade whipped cream lightly sweetened with powdered sugar and infused with a hint of vanilla, while a touch of orange zest adds a zippy finish. Crunchy pecans or walnuts provide an extra layer of texture, making each bite delightfully dynamic. Perfect for Thanksgiving, Christmas, or any festive occasion, this no-cook recipe is easy to prepare and tastes even better chilled, making it an effortless crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups fresh cranberries
- 0.5 cups granulated sugar
- 1 large granny smith apple
- 1 large red apple
- 1 cup seedless green grapes
- 1 cup seedless red grapes
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup mini marshmallows
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cups chopped pecans or walnuts
- 1 teaspoon orange zest
Instructions
Rinse the fresh cranberries and place them in a food processor. Pulse a few times until coarsely chopped.
Transfer the chopped cranberries to a bowl, sprinkle with granulated sugar, and mix well. Let the mixture sit for 10-15 minutes to macerate and reduce tartness.
While the cranberries macerate, core and dice the granny smith apple and red apple into bite-sized pieces. Leave the skin on for added texture and color.
Slice the green and red grapes in half, if desired, and add them to a large mixing bowl along with the diced apples and pineapple chunks.
Fold the macerated cranberries (including any liquid) into the bowl with the fruits.
Add the mini marshmallows and chopped pecans or walnuts to the fruit mixture, and gently toss to combine.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until soft peaks form.
Gently fold the whipped cream into the fruit mixture, ensuring everything is evenly coated without deflating the cream.
Sprinkle the salad with orange zest for a final pop of flavor and color.
Cover the salad and refrigerate for at least 1 hour to allow flavors to meld together.
Serve chilled and enjoy this creamy, tart, and sweet fruit salad as a refreshing dessert or side dish.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 46.8 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
