GRANDMA'S 5 CUP CREAMY FRUIT SALAD RECIPE
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, combine the oranges, pineapple, marshmallows, coconut, and sour cream.
- Stir until completely mixed together.
- You can eat it immediately after mixing, but we recommend that you refrigerate for at least 2-3 hours before serving so that the sour cream can be sweetened by the fruit.
- Try these other variations: add in chopped walnuts or pecans for an added crunch; to make it sweeter, stir in a little powdered sugar - it will also offset the tartness from the sour cream; add in a small jar of maraschino cherries; add in a can of drained fruit cocktail; add in dried cranberries and a dash of cinnamon; stir in 2 Tablespoons of instant lemon pudding powder for a lemon-taste; use pina colada flavored yogurt in place of the sour cream; top with corn flakes for an added crunch; add diced apples (if you don't like coconut, apples are a great alternative because of the crunch); add grapes (red or green) that have been halved; add diced bananas; add some marshmallow creme in with the sour cream to sweeten it up.
CREAMY FRUIT SALAD
Tart apples and sweet grapes, bananas, and blueberries are tossed with crunchy pecans in a light and creamy vanilla dressing to make this Creamy Fruit Salad.
Provided by Mary Younkin
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Combine the grapes, bananas, apples, blueberries, and pecans in a large mixing bowl. Whisk together the sour cream, sugar and vanilla.
- Pour the dressing over the fruit in the bowl. Stir well to coat. Serve immediately or chill until ready to serve. Enjoy!
Nutrition Facts : Calories 261 kcal, Carbohydrate 33 g, Protein 3 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 25 mg, Fiber 4 g, Sugar 25 g, ServingSize 1 serving
CREAMY FRUIT SALAD
Steps:
- Preheat the oven to 300 degrees F.
- Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.
- In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.
EASY CREAMY FRUIT SALAD
Make and share this Easy Creamy Fruit Salad recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a wire whisk, combine and mix pudding and buttermilk; fold in the Cool Whip.
- Fold in the fruits; add the nuts, and refrigerate.
- The fruit salad keeps well in the refrigerator for several days.
- You may try other fruits if you like such as cherries, pineapple, and coconut--they are also delicious.
COOL AND CREAMY FRUIT SALAD
My mom found this recipe in a magazine 25 years ago, and my family has been enjoying it ever since. I refrigerate it overnight before serving. It looks especially pretty in a trifle dish. -Susan Schiller, Tomahawk, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into cream cheese mixture., Layer fruit in a 2-qt. glass bowl; spread cream cheese mixture over top. Refrigerate, covered, until serving or up to 24 hours. Just before serving, sprinkle with pecans.
Nutrition Facts :
MAKE-AHEAD CREAMY FRUIT SALAD
We love fruit salads for our holiday dinners. I experimented and came up with this delicious medley-it reminds us of the tropics in the middle of winter! I sometimes add sliced bananas just before serving. Feel free to use your own favorite fruits. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 cups.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the yogurts, whipped cream and lime juice. Gently fold in remaining ingredients. Refrigerate, covered, until serving.
Nutrition Facts : Calories 250 calories, Fat 11g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 56mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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