Creamy Pineapple Fruit Salad (Printable Version)
Tangy pineapple and fresh fruit tossed in a smooth, sweet sour cream dressing. A refreshing side for any gathering.
# Ingredient List:
→ Fruit and Nuts
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 Make:
01 - In a large mixing bowl, combine 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 all ingredients are 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 a gentle toss before serving to redistribute the dressing evenly. Serve well chilled.
# Expert Tips:
01 -
- It takes fifteen minutes from fridge to table and tastes like you spent far longer.
- The creamy dressing balances sweetness and tang in a way that disappears fast at gatherings.
02 -
- Under draining the pineapple is the number one reason this salad turns watery, so press the fruit gently against the colander.
- The salad tastes noticeably better on day two, making it a perfect make ahead option.
03 -
- Toast the nuts in a dry skillet for three minutes and let them cool before adding, because the aroma alone is worth the effort.
- Taste the dressing on its own before mixing it in, and adjust the sweetness based on how tart your pineapple turned out.