Somehow the sweet flavors of the fruit blend together perfectly with the sour cream to create a creamy, dreamy coating that envelops the fruit and keeps me coming back for more.
Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.
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This a lovely and easy salad. I made it last night, and my husband and I both loved it! It’s hard to believe that it’s only fruit and sour cream, but the blending of the two flavors is divine. I will make this again and again. Thank you so much!
Prep: Cook:
Serves: 3 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by Chanda | My Farmhouse Table in
Salads
Prep: Cook:
Serves: 32 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
3 Comments
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kristen02 on 1.20.2011
I make this recipe, but don’t care for the sour cream in it, so I use pina colada yogurt. And if I’m bringing it someplace, I leave the coconut out, because I’ve learned that many people don’t like coconut for some reason.
kathysue on 1.20.2011
I used to make this salad all the time when my children were little. I always added 1 cup of miniature marshmallows. They add a fun texture.
Cathy on 1.20.2011
i love this salad! so retro-chic!
love,
cathy b.