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 240198
Reviewed Dec. 25, 2015

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

lovelies 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 202222
Reviewed Apr. 3, 2012

"super easy to put together and very good!"

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