Spring Fruit Salad Recipe
Spring Fruit Salad Recipe photo by Taste of Home
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Spring Fruit Salad Recipe

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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
TOTAL TIME: Prep: 5 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 6 servings


  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup sweetened shredded 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

Nutritional Facts

3/4 cup: 254 calories, 14g fat (10g saturated fat), 27mg cholesterol, 69mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 3g protein.


  1. 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.
Originally published as Spring Fruit Salad in Reminisce March/April 1999, p45

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cwbuff2 User ID: 5946195 71239
Reviewed Mar. 10, 2013

"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."

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