[X]

Home > Recipes > Spring Fruit Salad

Spring Fruit Salad Recipe

Spring Fruit Salad Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I FREQUENTLY choose this easy and elegant salad when planning a menu. The flavors blend nicely as it refrigerates. Also, it's nice to have the salad ready when you're busy with last-minute details of serving an entire meal. -Karla Retzer, Grantsburg, Wisconsin

This recipe is:

Quick

[X]

Rate Spring Fruit Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spring Fruit Salad Recipe

Prep: 5 min. + chilling

Yield: 6 Servings

5 5

Ingredients

1 can (11 ounces) mandarin oranges, drained
1 cup flaked coconut, toasted
1 cup miniature marshmallows
1 cup (8 ounces) sour cream
3/4 cup unsweetened pineapple tidbits, drained
2 tablespoons chopped walnuts
1 tablespoon brown sugar

Directions

In a small serving bowl, combine the first five ingredients. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 254 calories, 14 g fat (10 g saturated fat), 27 mg cholesterol, 69 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Spring Fruit Salad in Reminisce March/April 1999, p45

More recipes like this:

More Recipe Collections:
Comfort Food Recipes Comfort Food Salad Recipes Fruit Salad Recipes Make-Ahead Recipes Nut Recipes Quick Recipes Salads Walnut Recipes

Serve with:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Spring Fruit Salad

Spring Fruit Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Mar. 10, 2013 by cwbuff2

Tasty salad, easy to make. I was afraid the toasted coconut would get soggy overnight, but it didn't. Also, I used vanilla yogurt instead of plain sour cream to gussie it up a little. My husband likes coconut and my son likes pineapple, so this was a thumbs up.