Creamy Pineapple Fruit Salad (Print Version)
Tangy pineapple and sweet fruits tossed in a rich, creamy dressing. A crowd-pleasing side in minutes.
# What You'll Need:
→ 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 It:
01 - In a large mixing bowl, combine the drained pineapple chunks, halved grapes, mandarin orange segments, mini marshmallows, and chopped nuts if using. Toss gently to distribute evenly.
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 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 just before serving to redistribute the dressing evenly. Serve well chilled.
# Expert Advice:
01 -
- It takes fifteen minutes and zero cooking, which means you can make it while the coffee is still brewing and still look like you tried hard.
- The creamy dressing balances tangy and sweet so well that people always ask if there is a secret ingredient, and there basically is not one.
- It travels beautifully for potlucks and actually tastes better after sitting in the fridge for a few hours.
02 -
- Do not skip the chilling step because the dressing needs time to relax into the fruit and the marshmallows need time to transform from chewy to pillowy.
- If you use fresh pineapple instead of canned, the enzymes will break down the dressing and make it watery within hours, so canned is actually the better choice here.
03 -
- Press the drained pineapple chunks between paper towels to remove every last drop of juice, and your dressing will stay thick and luxurious instead of thinning out.
- Toast the nuts in a dry skillet for three minutes before adding them and people will ask what you did differently even though it is just one small extra step.