Creamy Pineapple Fruit Salad (Printable)
Tangy pineapple, grapes, and mandarin oranges tossed in a smooth, creamy dressing. A sweet, refreshing side for any occasion.
# What You'll Need:
→ Fruit and Mix-Ins
01 - 1 can (20 oz) pineapple chunks, drained well
02 - 1 cup seedless grapes, halved
03 - 1 cup mandarin orange segments, canned and drained or fresh
04 - 1 cup mini marshmallows
05 - 1/2 cup chopped pecans or walnuts (optional)
→ Creamy Dressing
06 - 1 cup sour cream
07 - 1/2 cup mayonnaise
08 - 2 tablespoons honey or sugar, adjusted to taste
09 - 1 teaspoon vanilla extract
# Steps:
01 - In a large mixing bowl, combine the drained pineapple chunks, halved grapes, mandarin orange segments, mini marshmallows, and chopped nuts if using. Toss gently to distribute evenly.
02 - In a separate medium bowl, whisk together the sour cream, mayonnaise, honey or sugar, and vanilla extract until completely smooth and well blended.
03 - Pour the creamy dressing over the fruit mixture and gently toss until every piece is evenly coated. Take care not to crush the softer fruits.
04 - Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to set.
05 - Give the salad one more gentle toss before serving to redistribute any dressing that may have settled. Serve well-chilled.
# Expert Tips:
01 -
- Zero cooking required so your kitchen stays cool on hot days.
- The creamy dressing balances sweet and tangy in every single bite.
- It travels beautifully for picnics and potlucks without wilting or separating.
02 -
- Drain the pineapple thoroughly because excess liquid will make the dressing soupy and ruin the texture.
- Chilling for the full hour is not optional since the flavors need time to marry and the marshmallows need time to soften.
03 -
- Toast the pecans in a dry skillet for three minutes before adding them to amplify their flavor tenfold.
- Make this the night before your event so the flavors fully develop and you have one less thing to prepare on the day.