Fruit Salad Fluff Recipe

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When fresh fruits aren't readily available, this recipe comes in handy because it calls for the canned variety. It's a nice way to offer folks fruit while appeasing their sweet tooth.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-16 servings


  • 1 can (20 ounces) pineapple chunks, drained
  • 1 can (16 ounces) fruit cocktail, drained
  • 1 can (16 ounces) sliced pears, drained and cut into chunks
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 jar (10 ounces) maraschino cherries, drained
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 cups (16 ounces) sour cream
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • Dash salt
  • 1/2 cup chopped walnuts

Nutritional Facts

1/2 cup: 258 calories, 11g fat (7g saturated fat), 20mg cholesterol, 31mg sodium, 37g carbohydrate (33g sugars, 1g fiber), 2g protein.


  1. Combine all the fruit in a large bowl. In another bowl, combine whipped topping, sour cream, sugar, lemon juice and salt; fold into fruit mixture. Chill. Just before serving, stir in nuts. Yield: 12-16 servings.
Originally published as Fluffy Fruit Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p71

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bunny99 User ID: 99797 240198
Reviewed Dec. 25, 2015

"Very good! (I also didn't add salt.) Will be making this again."

lovelies User ID: 7673988 48228
Reviewed May. 26, 2014

"A very good way to to use up canned fruits. It's very good. I was surprised how good it was with the sour cream in it. I left the salt out and the walnuts. Never have heard of putting salt in a fruit salad and my family doesn't care for the nuts in things."

jessicajoyce User ID: 3311690 202222
Reviewed Apr. 3, 2012

"super easy to put together and very good!"

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