*To supreme a Mandarin orange (or any citrus fruit), use a sharp paring knife (or chef’s knife for larger fruits), and slice off the top and bottom, removing part of the white pith/membrane and exposing the fruit. With the fruit sitting firmly on a cutting board, start at the top of the fruit and slice along the contour of the Mandarin orange, removing the peel, pith, and thin membrane of the fruit. Repeat process until the orange is completely free of peel. Once that is done, lay the orange on its side and use a paring knife to cut in between the membranes to remove each orange segment.
*The drained juices from the cranberries can be used to sweeten tea or sparkling water.
*Mix the mini marshmallows and mandarin oranges after the dressing has been added to the bowl to minimize the risk of orange segments breaking.
*Cara Cara oranges, Navel oranges, Tangerines, or any preferred citrus fruit can be used in place of the mandarin oranges.
*Use ripe but firm pears for this salad. Use Bartlett or D’anjou pears for a softer bite and Bosc pears if you prefer more of a crisp texture.
*When making the dressing, chill bowl and whisk attachment in the freezer for at least 15 minutes before making. Heavy cream and the sour cream should be fridge-cold to ensure dressing whips up.
*If pressed for time, well-drained canned fruit (packed in juice, not syrup) of each fruit can be used.
*Sliced strawberries can be used in place of the cranberries if desired. Alternatively, any seasonal fresh fruit can be substituted for the fruit used in this recipe.