📝 About This Recipe
Named after the 'food of the gods' in Greek mythology, this classic Southern American staple is a vibrant celebration of texture and citrus. Our version elevates the vintage potluck favorite by using a blend of fresh citrus, juicy tropical fruits, and a homemade whipped cream base rather than just store-bought toppings. It is a refreshing, creamy, and nostalgic dessert that perfectly balances the sweetness of marshmallows with the tartness of pomegranate and pineapple.
🥗 Ingredients
The Fruit Base
- 22 ounces Mandarin Oranges (canned segments, drained thoroughly)
- 20 ounces Pineapple Tidbits (canned in juice, drained thoroughly)
- 1 cup Maraschino Cherries (stemless, patted dry and halved)
- 1.5 cups Green Grapes (seedless, halved lengthwise)
- 1/2 cup Fresh Pomegranate Arils (for a modern tart crunch)
Texture and Sweetness
- 3 cups Miniature Marshmallows (multi-colored 'fruity' or classic white)
- 1 cup Sweetened Shredded Coconut (toasted until golden brown)
- 3/4 cup Pecan Halves (toasted and roughly chopped)
The Creamy Dressing
- 1.5 cups Heavy Whipping Cream (cold, straight from the fridge)
- 1/2 cup Sour Cream (full fat for the best tang and structure)
- 1/4 cup Confectioners' Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or high-quality vanilla extract)
- 1 pinch Ground Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin by toasting your coconut: Place the shredded coconut in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until the edges are golden brown and fragrant. Remove immediately from the pan to stop the cooking and let cool.
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2
In the same skillet, toast the pecan halves for 2-3 minutes until they smell nutty. Let them cool, then roughly chop into bite-sized pieces.
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3
Thoroughly drain the canned mandarin oranges and pineapple tidbits using a fine-mesh sieve. Let them sit for at least 10 minutes to ensure no excess moisture thins out your cream dressing.
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4
Halve the maraschino cherries and pat them very dry with paper towels. This prevents the red dye from bleeding and turning the entire salad pink.
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5
In a large chilled mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer, whisk on medium-high speed until soft peaks begin to form.
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6
Slowly add the confectioners' sugar, vanilla bean paste, and a pinch of nutmeg to the cream. Continue whipping until stiff peaks form.
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7
Gently fold the sour cream into the whipped cream using a rubber spatula. This adds a necessary tang that cuts through the sweetness of the fruit and marshmallows.
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8
In a separate massive mixing bowl, combine the drained oranges, pineapple, halved grapes, cherries, and pomegranate arils.
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9
Add the miniature marshmallows, toasted pecans, and half of the toasted coconut to the fruit mixture. Toss gently with a large spoon to distribute.
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10
Transfer the creamy dressing into the fruit bowl. Using a folding motion, combine until every piece of fruit is luxuriously coated in cream.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This 'resting' period allows the marshmallows to soften slightly and the flavors to meld.
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12
Just before serving, give the salad one last gentle stir. Sprinkle the remaining toasted coconut over the top for a beautiful, textured finish.
💡 Chef's Tips
Always drain your fruit excessively well; any leftover juice will turn the cream into a watery mess. Toasting the coconut and pecans is a non-negotiable step for adding a sophisticated depth of flavor and crunch. If you prefer a thicker consistency, you can fold in 1 cup of Greek yogurt in place of the sour cream. Avoid using fresh pineapple if you plan to keep leftovers, as enzymes in fresh pineapple can break down the dairy proteins over time. If the salad is too sweet for your palate, add a squeeze of fresh lime juice just before the final stir.
🍽️ Serving Suggestions
Serve in individual chilled glass coupes or a large crystal trifle bowl to showcase the colors. Pair with a crisp, sparkling Moscato d'Asti to complement the fruit notes. This makes an excellent side dish for a salty Easter ham or a Thanksgiving turkey dinner. For a summer brunch, serve alongside buttery toasted brioche or light scones. Garnish with a few fresh mint leaves for a pop of green and a refreshing aroma.