Marshmallow Salad

Once upon a time, this "salad" kept showing up at bbq's. I didn't think much of it and always avoided it, but my husband fell in love with it. When I put together 'Sydney Christmas Menu 2011', I tried to include something for everyone and this was one dish Mr Foodie looked forward to the most. But I was also giving a nod to my brother-in-law's heritage. He's American, hence last week's Mac & Cheese dish from Christmas and this week's dessert. It is well and truly an American dessert even though it's traditionally served alongside savoury dishes. Like maple syrup and bacon. I looked at many marshmallow salad recipe's online and ended up creating my own, while tasting and tweaking the night before Christmas (ie. no rehearsal's). The finished product (after spending a refrigerated night in a large zip-lock bag) turned out to be pretty good...and I'm not even a marshmallow fan. I loved the pineapple/coconut combo in this and I was able to genuinally enjoy a small serve (as a dessert). The marshmallow aficionado thought it was amazing and my American brother-in-law said it tasted better than any marshmallow salad he'd eaten in the 'States'. So here 'tis. Please note: Don't be tempted to use fresh mandarin's. Like many of you, I find mandarin segments from cans unappealing, but somehow they work in this recipe. Just like canned pumpkin is essential for a proper American pumpkin pie.

Next week, Foodie Wanderings does an Australia Day recipe. Catch you then!
Marshmallow Salad
*Mini-Marshmallow's, 2 x 100gram packs
*Coconut, dessicated x 1 cup
*Tinned mandarin segments x 1 small tin (between 200-300grams), drained, chopped
*Light Sour Cream x 1 tub (250gm) I used Weight Watchers
*Canned crushed pineapple x 1 small tin (between 200 & 250grams), drained
*Caster sugar x 2 tablespoon's
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-Combine all ingredients in a large bowl & mix well
-Spoon marshmallow salad into a large freezer bag or zip-lock bag, seal and refrigerate overnight
-If using a freezer bag, use a second bag and double-bag it for extra strength
-Once it's sealed in the bag, I 'moosh' the contents of the bag together with my hands just to make sure everything's combined well
-The next day, spoon marshmallow salad into a bowl right before serving (serve chilled)
-This is traditionally served alongside savoury dishes but it's actually an American dessert. I think it would be ideal dolloped in a nice glass, like a parfait & topped with a sprig of mint. The pineapple/coconut combo makes it moreish and quite 'Summer-ish'.
-Presentation suggestion, right before serving, scatter chilled seedless grapes and cherries (with stems left on) over the top.