Imagine you’re lounging on a breezy lanai in Hawaii, a soft ukulele playing in the distance, and the scent of fresh pineapple and coconut wafting through the air. That’s the feeling this Hawaiian Fruit Salad brings to your kitchen table.

This isn’t just any fruit salad—it’s a celebration of sunshine and sweetness. Inspired by the flavors of the islands, this dish has been a staple at summer potlucks, family picnics, and holiday brunches in many households. I remember the first time I had it at a family reunion, served in a giant glass bowl, the colors so vibrant you almost didn’t want to scoop into it—almost. It’s the kind of recipe that brings people together, a little taste of the tropics no matter where you are.

Whether you’re looking for a refreshing side dish, a light dessert, or something fun to serve at your next barbecue, this Hawaiian Fruit Salad has you covered. It’s creamy, colorful, and bursting with natural sweetness.

Why You’ll Love This Recipe:

• Super easy to throw together—minimal prep with major flavor
• Perfect for any occasion—picnics, brunches, or even weekday snacking
• Naturally sweet and satisfying—thanks to the mix of juicy tropical fruit
• Kid-approved and adult-adored—there’s something in here for everyone
• Customizable—you can mix in your favorite fruits and still keep it delicious

INGREDIENTS YOU’LL NEED:

• 1 can (15 oz) of pineapple chunks, drained
• 1 can (11 oz) of mandarin oranges, drained
• 1 cup green grapes, halved
• 1 cup strawberries, sliced
• 1 banana, sliced
• 1 apple, diced
• 1 cup mini marshmallows
• 1/2 cup shredded coconut
• 1 cup sour cream

HOW TO MAKE HAWAIIAN FRUIT SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Drain Your Canned Fruits
Start by draining the pineapple chunks and mandarin oranges well. This is a small but important step—excess juice can make your salad too runny. I like to give the cans a little shake over the sink just to make sure they’re really dry.

Step 2: Prep the Fresh Fruit
Wash your grapes and slice them in half. Hull and slice the strawberries, then dice up the apple (peeling is optional—I usually leave it on for color and texture). As for the banana, slice it just before mixing to keep it from browning too quickly.

Step 3: Combine the Fruits
In a large mixing bowl, gently fold together the pineapple, oranges, grapes, strawberries, banana, and apple. It already looks like a tropical rainbow at this point—so pretty!

Step 4: Add the Extras
Now stir in the mini marshmallows and shredded coconut. These add that creamy-chewy contrast that makes this salad so irresistible.

Step 5: Stir in the Creamy Base
Add the sour cream and gently fold until everything is evenly coated. Don’t over-mix—just enough to bring it all together into a luscious, creamy blend.

Step 6: Chill Before Serving
Cover the bowl and refrigerate for at least 30 minutes. This gives the flavors time to mingle and makes the salad refreshingly cool. If you can chill it for an hour, even better.

HELPFUL TIPS:

• Add bananas last if you’re prepping ahead of time to prevent browning.
• Use fresh pineapple if you prefer it over canned—just make sure it’s ripe and sweet.
• Swap in or out fruits based on what you love or what’s in season—kiwi, mango, or blueberries are lovely options.
• Add a splash of lime juice to brighten the flavors and keep the fruit fresh.
• Don’t skip chilling—it makes a big difference in taste and texture.

DETAILS:

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Salad
• Method: No-bake, mixing
• Cuisine: Hawaiian-inspired
• Diet: Vegetarian

NOTES:

If you’re planning to serve this salad at a gathering, you can double the recipe easily. It holds up well in the fridge and makes a beautiful centerpiece for a potluck table. Serve it in a clear glass bowl to show off all the colors!

NUTRITIONAL INFORMATION (Per Serving, Approximate):

• Calories: 230
• Fat: 7g
• Carbohydrates: 39g
• Sugar: 28g
• Protein: 2g
• Fiber: 3g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! It’s even better after chilling for an hour or two. Just wait to add the bananas until closer to serving.

What can I use instead of sour cream?
Greek yogurt works beautifully if you want something a little lighter or tangier. Whipped cream is another fun twist for a more dessert-like version.

Can I freeze Hawaiian Fruit Salad?
Not really. Freezing will change the texture of the fruit and cream, making it mushy when thawed. Best to enjoy it fresh.

Is this recipe kid-friendly?
Absolutely! Kids love the sweet fruit and marshmallows. It’s also a fun way to introduce them to new fruits.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving again. Keep in mind, bananas may brown slightly, but the flavor will still be delicious.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity favorites:

• Hawaiian Crock-Pot Chicken
• Hawaiian Chicken Salad: A Tropical Delight That’s Easy, Healthy, and Gluten-Free
• Simple Peach Feta Salad
• A Story of Summer on a Plate

CONCLUSION

This Hawaiian Fruit Salad is more than just a bowl of fruit—it’s a little scoop of joy. Whether you’re making it for a laid-back brunch, a potluck with friends, or just to bring some sunshine into your day, it’s bound to be a hit. The sweet, tangy, creamy combo is comforting and vibrant all at once, like a vacation for your tastebuds.

Print