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Spring Fruit Salad

By: Karla Retzer 
"I FREQUENTLY choose this easy and elegant salad when planning a menu. The flavors blend nicely as it refrigerates. Also, it's nice to have the salad ready when you're busy with last-minute details of serving an entire meal. -Karla Retzer, Grantsburg, Wisconsin"

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (4)

Prep Time:
5 Min
Ready In:
5 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (11 ounce) can mandarin oranges, drained
  • 1 cup flaked coconut, toasted
  • 1 cup miniature marshmallows
  • 1 (8 ounce) can pineapple tidbits, drained
  • 1 cup sour cream
  • 2 tablespoons chopped walnuts
  • 1 tablespoon brown sugar
  • fresh mint

Directions

  1. In a bowl, combine the first five ingredients; mix well. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 5, 2007 by GRANNYLOOHOO Supporting Member (Click to learn more about Supporting Membership)  view full review
This salad is close to the 5-cup salad I normally make, but the addition of toasted coconut...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 12, 2010 by mandevillemiss   view full review
I have been making this for years without the coconut and brown sugar. My family just loves...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 23, 2010 by lovetobake   view full review
Didn't make a very large salad. Definitely double recipe if you're having a large crowd. I...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 14, 2010 by mlmacklin   view full review
An OK fruit salad. Nothing to write home about.

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