Real Recipes From Real Home Cooks ®

heavenly hash fruit salad

★★★★★ 14
a recipe by
Marilyn Deacon
Phoenix, AZ

This recipe has been passed down through 4 generations in our family via my mother's side, with some slight changes made over the years, due to the grocery products now available. For instance, the original recipe used whipped cream. But for convenience and lower calories, Cool Whip is now substituted. It's always on the menu for Thanksgiving & Christmas at our house. Putting it together makes a great family project that allows children to help, too. This salad is even better the next day, so it is delicious with the other leftovers from the holiday.

Blue Ribbon Recipe

We love how this fruit salad recipe has been passed through generations and adapted along the way. The mixture of fruit, the crunch of the apples, and the texture of the walnuts make this an amazing fruit salad. The oranges and pineapple are nicely balanced with the other fruit flavors. Things get special with the creamy dressing. Adding spices to the Cool Whip mixture is a nice surprise. Cinnamon and clove are subtle, but a great addition. The marshmallows soak up all the goodness from the fruits and dressing. We can totally see how the family can get together to make this as a team.

— The Test Kitchen @kitchencrew
★★★★★ 14
serves 15 to 20 people
prep time 2 Hr 30 Min
method No-Cook or Other

Ingredients For heavenly hash fruit salad

  • 1 bunch
    seedless white grapes, removed from stem and washed
  • 1 bunch
    seedless dark grapes, removed from stems and washed
  • 4-5 md
    delicious apples, cored, sliced into 8th's, and then into about 1/2 inch pieces. Leave skin on for color and extra fiber. (Peel if you wish.)
  • 1 bottle
    maraschino cherries, seeded, stemmed and well drained, 8 oz
  • 2 can
    mandarin orange sections, well drained, 10.5 oz each
  • 1 bunch
    celery hearts, cut into small cubes (leaves removed)
  • 2 can
    pineapple chunks, very well drained, 20 oz each
  • 1 bunch
    bananas (4-5 medium), peeled and sliced
  • 1 pkg
    miniature marshmallows (or large marshmallows cut into fourths w/ kitchen scissors)
  • 1 1/2 lb
    walnut pieces
  • 16 oz
    Cool Whip topping, thawed, two 8 oz tubs
  • 2-1/2 c
    mayonnaise, light
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 2 Tbsp
    granulated sugar (or to taste)
  • 2 tsp
    pure vanilla extract
  • 1 Tbsp
    rum or almond extract (your choice, to taste)

How To Make heavenly hash fruit salad

Test Kitchen Tips
When Marilyn says you need a big bowl, she means you need a BIG bowl! This salad makes enough to take to a very large gathering. For testing, we cut the recipe in half and it was still a very large salad.
  • Fruit ingredients prepped.
    FIRST, you will need 1 very large bowl for the salad and a medium mixing bowl for mixing dressing. (My VERY LARGE bowl is about 15 inches in diameter, and about 10 inches tall.) Wash and drain all fresh fruits and celery; allow to drain until as dry as possible. Drain all canned ingredients well.
  • Grapes, cherries, oranges, and pineapple in a bowl.
    Remove grapes from stems, cut in half if you wish, and add to the large mixing bowl. Cut cherries in half, if you wish (and remove stems, if needed). Add all to the salad bowl, along with drained canned orange segments and pineapple chunks.
  • Apples and celery added.
    Cut up apples and celery as directed in the ingredients list. dd to the large bowl (as per above).
  • Sliced apples added to the bowl.
    Peel and slice bananas, and add to the salad bowl.
  • Mini-marshmallows added to the bowl.
    If using large marshmallows, cut them into quarters with kitchen shears into the salad bowl. If using miniature marshmallows, just add them to the salad bowl.
  • Walnut pieces added to the fruit salad.
    Add walnut pieces to the salad bowl.
  • Cool Whip, mayonnaise, vanilla extract, and spices add to a bowl.
    To make the salad dressing, place thawed Cool Whip in a medium mixing bowl. Add mayonnaise and whisk them together. Add sugar, spices, and rum (or almond) extract.
  • Mixing the dressing ingredients together.
    Mix the dressing well to thoroughly combined.
  • Dressing added to the fruit bowl.
    Pour dressing over salad in a large bowl.
  • Ingredients folded together.
    Gently fold all ingredients with a rubber spatula until well coated with dressing.
  • Fruit salad ready to be chilled.
    Cover and refrigerate for 1-2 hours before serving.