Creamy 5-Cup Fruit Salad
- 10 ounces, weight Canned Pineapple Chunks, Drained
- 11 ounces, weight Canned Mandarin Oranges, drained
- 1 cup Apple, Cored, Seeded And Chopped
- 1 cup Grapes, Halved
- 1/2 cups Sour Cream (light Or Regular)
- 1/2 cups Shredded Coconut, Sweetened Or Unsweetened
- 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.
pineapple, oranges, apple, grapes, sour cream, shredded coconut
Taken from tastykitchen.com/recipes/salads/creamy-5-cup-fruit-salad/ (may not work)