Fruit Salad question?

I'm making a fruit salad and I'm not sure how to fix the whipped cream. I've heard warming it up then letting it cool down, and just to put it right in. I've also heard not using the whipped cream. I don't know how to do it because I don't want to overpower the whipped cream so you can't taste the fruit. I want it to taste fresh. How does it taste without whipped cream?

Fruit Salad question?
my guess is what the person who gave the ambrosia recipe said.



but mostly I just wanted to say --



how good that sounds right now!
Reply:I make FRUIT AMBROSIA at least every 2 weeks:

2 c. heavy whipping cream

1/2 c. sugar

1 tsp. vanilla

1/2 tsp. almond extract

1 large can mandarin oranges, drained

1-2 cans fruit cocktail, drained

bananas / coconut - OPTIONAL

3-4 c. miniature marshmellows

Whip the cream, sugar and extracts until very stiff peaks (cold cream - do NOT heat anything up).... then fold the fruit and marshmellows into it and chill.....



But, I also make fresh fruit salads every day:) Just cut up fruit, with nothing on it. You can hollow out half of a watermelon, and refill the watermelon half with all sorts of cut up fresh fruit for a nice presentation
Reply:I don't use whipped cream - I use vanilla or peach yogurt %26amp; mix in a sprinkle of cinnamon, nutmeg %26amp; brown sugar - then stir together with the fresh fruit. Garnish with a sprinkle of cinnamon sugar %26amp; fresh mint.....
Reply:I use sour cream with 1 T sugar per cup...if I am using sweetened coconut or bananas I omit the sugar...
Reply:i'm not much help because i never heard of a fruit salad with whipped cream.