Creamy Pineapple Fruit Salad (Printable)
Tangy pineapple and fresh fruit tossed in a rich, sweet cream dressing. A crowd-pleasing side in minutes.
# 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
# How-To Steps:
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 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 salad to set.
05 - Give the salad one more gentle toss to redistribute the dressing, then transfer to a serving dish and serve chilled.
# Expert Advice:
01 -
- It takes fifteen minutes from cupboard to fridge and tastes like you worked much harder than that.
- The creamy dressing clings to every piece of fruit like it was made for summer get togethers and last minute potluck invites.
02 -
- Under drained pineapple is the number one reason this salad turns watery, so press those chunks gently in a sieve if needed.
- The salad tastes twice as good on day two because the dressing has time to soak into every piece of fruit.
03 -
- Toast the nuts in a dry skillet for three minutes and you will wonder why you ever used raw ones before.
- Let the finished salad sit overnight for the most transformed flavor and texture by serving time.