Down south, congealed fruit salads are a big thing. Every church social, potluck or holiday meal includes a version of this tasty treat. Each family has their own recipe and each recipe has its own name, but they are all similar and usually contain the following or variations: pudding, Jello, fruit, nuts, KoolWhip, etc. Some have cream cheese, some don’t. In my family, my sister-in-law makes a version she calls “FLUFF”.
The recipe I use came from the “Ask Heloise” section of the newspaper. It’s tasty, sinful and especially refreshing on a hot summer’s afternoon. Considering the high in Birmingham was 106F today, I needed something refreshing, so I whipped up a bowl of this wonderful salad, and thought I’d share this “tried and true” recipe with you.
- 1 can crushed pineapple in juice
- 1 can chunk pineapple in juice, or substitute with 1 chopped fresh, really ripe pineapple (I usually have a pineapple around the house, because it’s my favorite fruit, so that’s what I used)
- 1 cup nuts (I used pecans)
- 1 cup shredded coconut
- 1 cup mini marshmallows
- 1 small box instant pistachio pudding
- 16oz soft KoolWhip
If using a fresh pineapple, here’s a secret test to see how ripe your fruit is. Try pulling out one of the green leaves atop the pineapple. A pineapple at the perfect stage of ripeness will give up a leaf with little pressure. It should also be a yellow color on the outside and not green between the scales.
In a medium bowl, add the crushed pineapple and chunks with their juice. Sprinkle the pistachio pudding over the pineapple, stir and let it sit for a minute or two. Next add the nuts, coconut and marshmallows and combine. Fold in the softened KoolWhip.
Refrigerate, covered, for at least an hour before serving. How easy is that??? 🙂