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–+ servings
Sour Cream Fruit Salad
This creamy fruit salad is a cheerful throwback to mid-century American potlucks and church suppers, where “ambrosia” bowls brightened every table. Canned pineapple and mandarins bring sunny citrus sweetness, while mini marshmallows and flaked coconut add the playful, pillowy texture this classic is known for. A simple coat of tangy sour cream ties everything together, balancing the sugar and giving the fruit time to mingle and turn luscious in the fridge. The beauty is its simplicity, five pantry items, no stove, and a make-ahead chill that fits any schedule. Serve it cold at picnics, holidays, or weeknight dinners when you want something nostalgic, creamy, and delightfully refreshing. It’s endlessly riffable and guaranteed to draw “what’s in this?” compliments.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 209 kcal

Ingredients
  

  • 2½ cups pineapple chunks (drained, 1 large 20-oz can)
  • 1 cup mandarin orange segments (drained, 1 ~11-oz can)
  • 1 cup sweetened shredded coconut (about 3 oz)
  • 2½ cups mini marshmallows
  • 1 cup sour cream

Instructions
 

Step 1: Drain the Fruit

  • Drain pineapple and mandarin oranges very well; pat dry with paper towels. If pineapple pieces are large, cut into smaller, bite-size chunks.

Step 2: Combine Mix-Ins

  • In a large bowl, add pineapple, mandarins, shredded coconut, and mini marshmallows.

Step 3: Fold in Sour Cream

  • Gently fold in sour cream until every piece is lightly coated and the mixture looks creamy and even.

Step 4: Chill to Set

  • Cover and refrigerate at least 2 hours (overnight is best) to let flavors meld and the mixture thicken slightly.

Step 5: Serve

  • Stir, taste, and adjust sweetness or tang to preference. Serve cold, spooned into a shallow bowl.

Tips

  • Swap all or part of the sour cream with plain Greek yogurt for extra tang and protein.
  • For a lighter, sweeter version, fold in ½ cup whipped topping with the sour cream.
  • Add-ins: halved red grapes, diced apples, sliced bananas, or maraschino cherries (well-drained).
  • Toast the coconut in a dry skillet for a nutty, toffee-like flavor.
  • Make it more citrusy with a teaspoon of orange zest or a splash of pineapple juice concentrate.
  • For gluten-free needs, choose GF-labeled marshmallows and coconut.
  • Balance sweetness with a pinch of salt or a teaspoon of vanilla.

Nutrition

Calories: 209kcalCarbohydrates: 31.3gProtein: 1.9gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 19mgSodium: 48mgPotassium: 169mgFiber: 1.6gSugar: 24.6gVitamin A: 182IUVitamin C: 31.8mgCalcium: 50mgIron: 0.44mg
Keyword easy dessert, fruit salad, holiday side, potluck dessert, retro salad, sweet salad, vintage recipe
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