Fruit Salad with Whipped Cream - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Total Time 15

In a large bowl, toss the diced apple and banana with lemon juice to prevent browning. Add the rest of the fruits.
In a mixing bowl, combine the heavy whipping cream with powdered sugar and vanilla extract and whip until it's whipped and airy. Do not overwhip. If it's too thick, add a splash of water and gently stir in.
Add the whipped cream to the fruit, along with the marshmallows and coconut (save some marshmallows and coconut for the topping).
Stir gently to combine, chill until ready to serve. Top with the remaining mini marshmallows and coconut for garnish.

If desired, use 2 cups of Cool Whip whipped topping in place of the cream and powdered sugar.
Switch out any of the fruits that you don't enjoy, and add ones that you do! Try canned fruits like pineapple, fruit cocktail, or mandarin oranges, or any of your favorite fresh fruits.
Tossing the apples and bananas with fresh lemon juice is important! If you skip this step, the fruits will turn brown.
To Store: Keep the salad refrigerated until ready to serve. You can make this a few hours ahead of time, but otherwise it's best to make the whipped cream and mix up the salad just before you want to eat it.