Sweet tropical fruit dessert

Dreamy and indulgent, this Hawaiian fruit salad transforms ordinary fruit into a spectacular treat that perfectly balances creamy richness with fresh, juicy sweetness. The luscious cheesecake-inspired dressing elevates simple fruits into something truly special that bridges the gap between side dish and dessert.

I first made this salad for a summer barbecue when I needed something quick that would appeal to everyone. What started as a last-minute addition became the talk of the party! Children were delighted by the sweet creaminess while adults appreciated the sophisticated cheesecake flavor that made it feel like an acceptable way to enjoy dessert alongside dinner.

Ingredients

• Cream cheese – Creates the rich, tangy base that gives this salad its distinctive cheesecake flavor. Using room temperature cream cheese ensures a perfectly smooth dressing.
• Marshmallow cream – Adds luxurious sweetness and fluffy texture to the dressing without being overwhelming. Its unique consistency creates that perfect creamy-but-light mouthfeel.
• Fresh strawberries – Provide vibrant color and natural sweetness with a hint of tartness. Their juicy texture creates a beautiful contrast to the creamy dressing.
• Pineapple chunks – Deliver that essential tropical flavor with sweet-tart juiciness. The canned variety works perfectly here, providing consistent flavor and texture.
• Mandarin oranges – Add bright citrus notes and beautiful color. Their tender segments practically melt in your mouth against the creamy background.
• Kiwi – Contributes gorgeous green color, slight tartness, and tiny crunchy seeds that add textural interest to each bite.
• Banana – Offers smooth, creamy texture and gentle sweetness that complements the tropical theme perfectly.

Step-by-Step Instructions

Prepare the cream cheese –

Ensure your cream cheese is at room temperature for the smoothest results. If you've forgotten to set it out ahead of time, unwrap it and microwave on a plate for about 15 seconds until softened but not melted.

Create the cheesecake base –

Use an electric mixer to whip the softened cream cheese until it becomes light and fluffy. This crucial step creates the perfect texture for the dressing – smooth and airy rather than dense.

Incorporate the marshmallow cream –

Turn off the mixer and use a rubber spatula to gently fold the marshmallow cream into the whipped cream cheese. This careful folding preserves the airy texture while ensuring even distribution.

Prepare the fruit –

Hull and slice strawberries, drain canned pineapple and mandarin oranges thoroughly, peel and slice kiwi, and cut banana into coins. Keep fruit pieces bite-sized for the perfect eating experience.

Combine just before serving –

When you're ready to serve, gently fold the prepared fruit into the cheesecake mixture using a large spoon. The light touch preserves the integrity of the delicate fruits.

Chill briefly –

Place the finished salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld. Serve within an hour of combining for the best texture and appearance.

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The magic of this salad happens when the sweet-tart juices from the fresh fruits begin to slightly mingle with the creamy cheesecake dressing, creating a harmonious blend where neither component overwhelms the other. The bright colors of the various fruits create a stunning visual presentation that's as appealing to the eye as it is to the palate.

My aunt, known for her remarkable desserts, raised an eyebrow when I first mentioned bringing a "fruit salad" to her Hawaiian-themed dinner party. When she tasted this version, she immediately asked for the recipe, confessing that she'd expected something ordinary. "This isn't just fruit salad," she declared, "it's fruit transformed." I've never forgotten that perfect description of what makes this dish so special.

Make-Ahead Strategy

• Prepare the cheesecake dressing up to 2 days ahead and store covered in the refrigerator
• Cut sturdy fruits like strawberries, pineapple, and kiwi the day before, storing them separately
• Wait to cut bananas and add them just before serving to prevent browning
• Bring the cream mixture to room temperature for about 15 minutes before combining with fruit
• Drain any accumulated fruit juices before combining everything

Beautiful Presentation Ideas

• Serve in a clear glass trifle bowl to display the vibrant layers of fruit
• Top with additional fresh berries and mint leaves for elegant appeal
• For individual portions, serve in stemless wine glasses or mason jars
• Create a fruit "rainbow" by arranging fruits in color order before gently folding in the cream

Creative Variations

• Add a tropical twist with diced mango and shredded coconut
• Include blueberries and blackberries for a red-white-and-blue theme at summer gatherings
• Mix in a handful of halved grapes for additional juicy texture
• For adults, add a tablespoon of coconut rum to the cream mixture for subtle flavor
• Garnish with crushed graham crackers for true cheesecake appeal

After making this salad countless times, I've found it's one of those rare recipes that genuinely pleases everyone from children to grandparents. There's something about the combination of fresh fruit with creamy, cheesecake-inspired dressing that satisfies both the desire for something sweet and the wish for something fresh and light. It bridges seasons and occasions, working equally well at summer barbecues and holiday gatherings. Whether you call it a side dish or dessert doesn't really matter – what matters is how quickly the bowl empties and how many people ask for your recipe.

Frequently Asked Questions

→ Can I make this fruit salad ahead of time?

Yes, but for best results prepare the cream mixture and cut fruits separately, then combine just before serving to prevent the fruit from getting soggy.

→ How long does this fruit salad last in the fridge?

This salad is best served within a few hours of making it. The bananas will brown and the fruit will release juices if stored too long.

→ Can I use frozen fruit instead of fresh?

Fresh fruit works best. If using frozen, thaw completely and drain well to avoid excess moisture that could water down the cream mixture.

→ What can I substitute for marshmallow creme?

You could use 1 cup of whipped cream mixed with 2 tablespoons of powdered sugar as a substitute, though the texture will be lighter.

→ Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but always check your marshmallow creme label to confirm it doesn't contain any gluten ingredients.