Ingredients
Method
Prep the Fruit
- Drain the pineapple tidbits, mandarin oranges, and maraschino cherries thoroughly. Pat the fruit dry with paper towels if needed to remove excess moisture.
Make the Dressing
- In a large mixing bowl, whisk together the sour cream and thawed whipped topping until smooth and well combined.
Assemble the Salad
- Gently fold the drained pineapple, mandarin oranges, maraschino cherries, mini marshmallows, shredded coconut, and chopped pecans into the creamy mixture until evenly distributed.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Notes
For extra flavor, toast the shredded coconut and pecans in a dry skillet over medium heat until golden, then let cool before adding. Make sure all fruit is very well drained to avoid a watery salad. You can substitute Greek yogurt for half the sour cream for a tangier taste. This salad is best made a day ahead to let the marshmallows soften slightly. Serve chilled as a side dish or light dessert.