Overnight Fruit Salad

16 Servings
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes

Overnight Fruit Salad is a family favorite, made with cut fruit, rich, fluffy whipped cream, marshmallows and chunks of crunchy sliced nuts.

This fruit salad is a mashup of Easy Fruit Salad, made into a sweeter, decadent dessert similar to Ambrosia Salad. You can also find a lot of other fun treats to make for friends and family on the Dessert Recipe Page if you need more inspiration.

Overnight Fruit Salad with whipped cream and nuts in bowl


Overnight Fruit Salad is one of the best recipes to make during the holiday season for a few very good reasons: it’s super quick and easy, it tastes best if you let it chill over night so you don’t have to stress about making it the day-of, and it’s one of the tastiest, most refreshing desserts you’ll ever try. This one is great to make with the kids, because they can help out without any risk of burning themselves. Plus, if they sneak a few bites while helping to wash and prep the fruit, they will be getting a nutritious snack! Pro tip, if you cut the fruit first so the kids can wash it, pour a little lemon juice over the pieces so they don’t turn brown before you can finish making the sauce.

Overnight Fruit Salad Collage

Overnight Fruit Salad will quickly become a favorite for family gatherings and holiday parties, mostly because you’ll love how surprised everyone looks when you tell them how easy it was to make. A fun way to put a personal touch on your Fruit Salad is to make your own Homemade Marshmallows. They’re actually really easy to make, and you can cut them into small bites or if you’re feeling extremely fancy you can use a small cookie cutter and make them into fun shapes. To make them even cuter, add just a little bit of red or green food coloring in the mixture to make them Christmas themed.


Overnight Fruit Salad with whipped cream and nuts in bowl


Can Overnight Fruit Salad be made with cool whip?

You can swap the whipping cream for Cool Whip if that’s more your style. Plus, if you want to brag about making everything from scratch, you can make Homemade Cool Whip. It’s really quick and simple, and there’s something really satisfying about making it yourself.

Can Overnight Fruit Salad be made with yogurt?

If you just aren’t feeling the cream or cool whip variations, you can actually make Overnight Fruit Salad with Greek yogurt. Greek yogurt has a slightly different consistency, so you may need to chill it sightly longer for it to thoroughly absorb the flavors of the fruit. And it’s a great option if you want to keep it a little lighter.

How do you keep fruit fresh in a fruit salad?

One of the easiest ways to preserve the color of fruits such as apples, pears, bananas and avocados is to toss them in an acidic substance such as lime and lemon juice.

What fruits cannot be mixed?

Not all fruits play well together. Acid fruits like grapefruit and other citrus, pineapples, pomegranates, sour apples and plums, strawberries and tomatoes don’t pair well with sweet fruits like grapes, bananas, persimmon, figs, prunes, and dates.

Why is it called Overnight Fruit Salad?

Because this fruit salad needs to sit overnight to become fully saturated with flavor.



Serve: Overnight Fruit Salad is better chilled and the dairy in it will go bad if you leave it out at room temperature for longer than about 2 hours, so don’t chance it. Spoiled diary can make you very ill.

Store: Overnight Fruit Salad is fine in the fridge for about 3-5 days, as long as it is sealed up properly.

Freeze: It is not recommended to freeze fruit salad because of the dressing. The dressing freezes in such a way that the texture changes when you thaw it back out, so you should enjoy it straight out of the fridge instead.

Overnight Fruit Salad with whipped cream and nuts in bowl with spoon

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Overnight Fruit Salad

Overnight Fruit Salad is a family favorite, made with cut fruit, rich, fluffy whipped cream, marshmallows and chunks of crunchy sliced nuts.
Yield 16 Servings
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 3 large eggs , beaten
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 2 tablespoons unsalted butter
  • 2 cups green grapes
  • 2 cups miniature marshmallows
  • 20 ounces pineapple chunks , drained
  • 15 ounces mandarin oranges , drained
  • 2 medium bananas , sliced (not too ripe)
  • 4 cups whipped cream , (recipe) or cool whip
  • 1/2 cup pecans , chopped


  • In a double boiler on medium heat, add the eggs, sugar and vinegar whisking constantly until the mixture reaches 160 degrees.
  • Remove from the heat then whisk in the butter until well combined and cool completely.
  • In a large mixing bowl add the grapes, marshmallows, pineapple, oranges and bananas and toss with the custard mixture.
  • Refrigerate overnight, or for a minimum of 6 hours.
  • Toss with whipped cream and pecans and serve immediately.


Calories: 248kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 45mg | Potassium: 228mg | Fiber: 2g | Sugar: 20g | Vitamin A: 759IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg
Overnight Fruit Salad Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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