Creamy Pineapple Fruit Salad (Printable Version)
Tropical fruits in a smooth sour cream and mayo dressing, chilled to perfection for potlucks and picnics.
# What You'll Need:
→ Fruit and Mix-Ins
01 - 1 can (20 oz) pineapple chunks, drained
02 - 1 cup seedless grapes, halved
03 - 1 cup mandarin orange segments, canned and drained or fresh
04 - 1 cup mini marshmallows
05 - 1/2 cup chopped pecans or walnuts (optional)
→ Creamy Dressing
06 - 1 cup sour cream
07 - 1/2 cup mayonnaise
08 - 2 tablespoons honey or sugar, adjusted to taste
09 - 1 teaspoon vanilla extract
# Directions:
01 - In a large mixing bowl, toss together the drained pineapple chunks, halved grapes, mandarin orange segments, mini marshmallows, and chopped nuts if using.
02 - In a separate medium bowl, whisk together the sour cream, mayonnaise, honey or sugar, and vanilla extract until completely smooth and well blended.
03 - Pour the creamy dressing over the fruit mixture and gently toss until every piece is evenly coated.
04 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to set.
05 - Give the salad one more gentle toss to redistribute the dressing, then transfer to a serving dish and serve well chilled.
# Expert Hints:
01 -
- It comes together in fifteen flat minutes with absolutely no cooking involved, which is a lifesaver when your kitchen already feels like an oven.
- The creamy dressing walks a perfect line between sweet and tangy, making it feel like a dessert that passes as a side dish.
- Crowds always gravitate toward it, and you will probably get asked for the recipe before the last spoonful disappears.
02 -
- Under draining the pineapple and mandarin oranges is the single biggest mistake you can make here because excess juice will turn your creamy dressing into a thin, watery puddle by the time guests arrive.
- The salad tastes noticeably better on the second day after the flavors have had time to deepen, but the marshmallows will continue to soften so it is best eaten within two days.
03 -
- Toast the pecans or walnuts in a dry skillet for three to four minutes before adding them, because that one small step deepens their flavor exponentially and makes the whole salad taste more considered.
- Let the drained pineapple chunks sit in a fine mesh strainer for five extra minutes while you prep the rest, because those few additional drops of juice you catch will save your dressing from turning runny.