Five Cup Fruit Salad

Five cup fruit salad is a potluck classic that’s been on church supper tables for decades, and for good reason. Five core ingredients go into a bowl, get stirred together, and chill overnight. Done.

The sour cream is what holds it all together, creating a tangy, creamy dressing that coats the mandarin oranges, pineapple chunks, mini marshmallows, and flaked coconut. Pineapple juice thins the sour cream just enough to make it saucy instead of stiff.

The overnight chill isn’t just for convenience. It gives the marshmallows time to absorb the fruit juices and soften into puffy, chewy bites, and lets the coconut hydrate and meld with the cream.

Kitchen Tips

• Drain the canned fruit thoroughly. Excess liquid makes the salad watery and dilutes the sour cream dressing.
• Use full-fat sour cream. Low-fat versions break down during the long chill and turn thin.
• The marshmallows absorb liquid overnight, so the salad will thicken as it sits. That’s expected.
• Serve in lettuce cups for a classic presentation that adds a fresh crunch.

Variations

• Add a cup of sliced strawberries or fresh grapes for more fruit variety.
• Swap sour cream for Greek yogurt for a tangier, lighter version.
• Fold in a cup of Cool Whip alongside the sour cream for an even fluffier texture.