Ingredients
Method
Prepare the Fruits
- Drain the pineapple tidbits, mandarin oranges, and maraschino cherries thoroughly in a colander. Pat dry with paper towels to remove excess moisture.
Make the Creamy Base
- In a large mixing bowl, whisk together the sour cream and thawed whipped topping until smooth and fully combined.
Combine and Chill
- Gently fold the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, maraschino cherries, and chopped pecans into the creamy mixture until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled, to allow the flavors to meld. The salad can be stored in the refrigerator for up to 3 days.
Nutrition
Notes
For the best texture, make sure all canned fruits are very well drained to avoid a watery salad. Toast the pecans in a dry skillet over medium heat for 3-4 minutes to enhance their nutty flavor. If you prefer a less sweet salad, use unsweetened shredded coconut. This salad can be made a day ahead, but add the pecans just before serving to keep them crunchy. For a fun California twist, swap half the pecans with chopped almonds from the Central Valley.