Looking for a festive twist on a classic fruit salad? My Easy Cranberry Pineapple Fluff Fruit Salad is just what you need! Inspired by nostalgic favorites like Watergate salad and ambrosia salad, this easy fruit salad recipe skips the Jell-o packets and Cool Whip for a fresher approach. With real whipped cream and tangy fresh cranberries, it’s a perfect balance of creamy and refreshing, tart and sweet flavors. Whether you’re prepping for a holiday feast or a simple family meal, this salad is sure to bring a pop of flavor to your table.
Equipment
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Food Processor (I love my 14 cup food processor! It’s huge and quiet! I never have to separate any recipe into batches.)
Mixer (I love my bowl lift Kitchenaid, but any mixer will work fine. I recommend using the whisk attachment for whipping the cream.)
Ingredients
1 12oz bag of fresh cranberries (Frozen is also fine. I like to buy several bags when they are in season, and store them in my freezer to use throughout the winter.)
1 20oz can of unsweetened crushed pineapple (You could substitute 2 1/2 cups of finely chopped fresh, ripe pineapple, drained of excess pineapple juice.)
1 medium apple
2/3 cup sugar
2 cups mini marshmallows
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped pecans (Walnuts are another good option.)
Instructions to Make Cranberry Pineapple Fluff Fruit Salad
- Finely chop the cranberries in the food processor. The size of the cranberry pieces should be similar to grains of popcorn when you are finished. Scrape the chopped cranberries into a large bowl.
- Core and cut the apple into chunks, then finely chop the chunks in the food processor to about the same size as the chopped cranberries. Scrape the chopped apples into the bowl with the chopped cranberries.
- Open the canned pineapple and strain out the excess juice. Add pineapple to the bowl of chopped fruit. Drink the juice, or give it to your kids!
- To the large bowl of chopped fruit, add the sugar, salt, and mini marshmallows. Stir until thoroughly combined. Refrigerate in an airtight container until ready to serve. I usually prepare this part of the recipe the day before serving.
- Right before serving, beat 2 cups of heavy cream with a whisk attachment on your mixer until soft peaks form.
- Add the chopped pecans and whipped cream to the prepared bowl of fruit and fold in until thoroughly combined.
- Enjoy! For best results, eat within 1-2 days. After that, it starts to get a bit runny.
This Easy Cranberry Pineapple Fluff Fruit Salad has become a tradition in our home, and my kids absolutely love it. They always request it for Thanksgiving and Christmas, and it’s easy to see why! The combination of fresh, vibrant flavors and creamy goodness makes it the best fruit salad for any occasion. Whether you’re serving it as a perfect side dish, a refreshing winter fruit salad, or a delicious snack, it’s guaranteed to please your taste buds and brighten your holiday table.
Can I make Cranberry Pineapple Fluff Fruit Salad the day before?
I don’t recommend making this entire recipe the day before. The fruit juices and whipped cream tend to separate over time, making the salad less fluffy and more watery. You can chop fruit and mix in sugar, marshmallows, and salt the day before. The next day, whip the cream, and fold it and the chopped pecans in right before serving. This second part only takes about five minutes, so it is a convenient option.
Can I use Cool-Whip instead of whipped cream?
Yes, you can substitute one small container of Cool-Whip instead of whipped cream. I have not tested this substitution because I LOVE real whipped cream, but I bet it will work.
Can I freeze this dish?
No, this recipe will not freeze well.
How long will this fruit salad stay good in the refrigerator?
The juices and cream will begin to separate and destabilize after a day, making it less fluffy, but the fruit salad will still be delicious and safe to eat for 3-4 days. Stir before serving to incorporate the juices.
Cranberry Pineapple Fluff Fruit Salad Recipe
Equipment
- food processor
- mixer
- large bowl
Ingredients
- 1 12 oz bag of fresh cranberries Frozen is also fine. I like to buy several bags when they are in season, and store them in my freezer to use throughout the winter.
- 1 20 oz can of unsweetened crushed pineapple You could substitute 2 1/2 cups of finely chopped fresh, ripe pineapple, drained of excess pineapple juice.
- 1 medium apple
- 2/3 cup sugar
- 2 cups mini marshmallows
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- 1/4 cup chopped pecans Walnuts are another good option.
Instructions
- Finely chop the cranberries in the food processor. The size of the cranberry pieces should be similar to grains of popcorn when you are finished. Scrape the chopped cranberries into a large bowl.1 12 oz bag of fresh cranberries
- Core and cut the apple into chunks, then finely chop the chunks in the food processor to about the same size as the chopped cranberries. Scrape the chopped apples into the bowl with the chopped cranberries.1 medium apple
- Open the canned pineapple and strain out the excess juice. Add pineapple to the bowl of chopped fruit. Drink the juice, or give it to your kids!1 20 oz can of unsweetened crushed pineapple
- To the large bowl of chopped fruit, add the sugar, salt, and mini marshmallows. Stir until thoroughly combined. Refrigerate in an airtight container until ready to serve. I usually prepare this part of the recipe the day before serving.2/3 cup sugar, 2 cups mini marshmallows, 1/8 teaspoon salt
- Right before serving, beat 2 cups of heavy cream with a whisk attachment on your mixer until soft peaks form.2 cups heavy whipping cream
- Add the chopped pecans and whipped cream to the prepared bowl of fruit and fold in until thoroughly combined.1/4 cup chopped pecans
- Enjoy! For best results, eat within 1-2 days. After that, it starts to get a bit runny.
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