Call it a flashback, call it reliving childhood days, but last week I dealt with an INSANE craving for the cool and creamy goodness that was this fruit salad my mom made when I was a kid. It was one of those “old faithfuls” for her; it was quick, inexpensive, and everyone loved it. I haven’t had it in years, but the thoughts of spring approaching and the Easter holiday upon us soon led me to think or do nothing else until I had her recipe in hand.
If you have a houseful coming over for the holiday, or are pondering what you can contribute as a guest, consider this. Can you open a few cans? Can you stir? Then you got this. Piece of cake…er…bowl of fruit…
This really is best when served the day after making. If you absolutely cannot make it the day ahead, allow at least 4 hours before serving. The magic that happens amongst the ingredients needs about that long to occur. Seriously, I am sure there is a formula somewhere that says so.
Empty your cans of fruit into a strainer/collander. Let them drain for quite some time. You really want to get rid of almost all of the juices from the cans. You do not want a runny fruit salad here people. In a large bowl stir up your sour cream so it is nice and soft. Add in fruit and marshmallows. Carefully stir until all thoroughly combined. Refrigerate overnight or at least 4 hours and then serve! See….RIDICULOUSLY easy!
What comes out is sweet but not overly…..refreshing…crisp…goodness. Best part, it literally took you like 5 minutes. Thanks Mom!
Mom's Creamy Fruit Cup
Ingredients
- 2 16 oz cans Fruit Cocktail
- 1 16 oz can Crushed or Chunk Pineapple
- 1 16 oz cans Mandarin Oranges
- 1 Bag Mini Marshmallows
- 8 oz. Sour Cream
Instructions
- Drain all fruit extremely well.
- In large bowl, stir sour cream until softened.
- Add fruit and marshmallows to bowl and gently stir to thoroughly combine.
- Refrigerate overnight or for a minimum of 4 hours.
Notes
Want something tropical? Add in some shredded coconut!
