Holiday Cream Fruit Medley

There's something wonderfully nostalgic about this creamy, fruity treat that takes me straight back to childhood potlucks and holiday gatherings. This 5 Cup Salad sometimes called Ambrosia or "church salad" in my family has been showing up at family functions for generations, and for good reason—it's ridiculously simple to make but somehow always disappears first from the buffet table.

Last Thanksgiving, I was assigned to bring a vegetable side dish but completely forgot until the night before. In a panic, I remembered this recipe that my grandmother used to make. Despite it being more fruit than vegetable, nobody complained—my uncle actually had three servings and then asked for the recipe, not realizing it was the same "pink stuff" he'd been eating at family gatherings for 40 years.

Simple Ingredients

• Sour Cream: Creates that creamy, tangy base that balances the sweetness—full fat works best for richness
• Pineapple Chunks: Brings tropical sweetness and juicy texture—canned works perfectly, just drain well
• Mandarin Oranges: Those little bursts of citrus brighten everything up—the canned ones are actually ideal here
• Maraschino Cherries: Add festive color and that distinctive sweet flavor—don't forget to remove the stems!
• Mini Marshmallows: The secret ingredient that melts slightly into the mixture, creating a fluffy texture

5 Cup Salad

I've found that giving the pineapple chunks a rough chop makes for easier eating and better distribution throughout the salad. Nothing worse than trying to chase a whole chunk around your plate with a spoon. That tiny bit of extra prep makes a big difference in the final experience.

Step-by-Step Instructions

Smooth Base:

Taking a minute to whisk the sour cream removes any lumps and creates the perfect creamy foundation. This simple step ensures even coating of all the fruits and marshmallows. Room temperature sour cream is easier to work with, but straight from the fridge works fine too.

Gentle Folding:

Folding rather than stirring preserves the integrity of the fruits, preventing them from breaking down and turning the mixture watery. A rubber spatula works best for this gentle technique. Just a few turns is all it takes—overmixing can crush the delicate mandarin segments.

Proper Draining:

Making sure all the fruits are well drained prevents excess liquid from watering down the sour cream base. A quick extra squeeze of the pineapple and cherries with paper towels removes that last bit of juice that might make things too runny. This small step makes a big difference in the final texture.

Patience Period:

That two hour chilling time isn't just a suggestion—it allows the flavors to meld and the marshmallows to slightly soften and expand as they absorb a bit of the moisture from the sour cream. The texture transformation is subtle but important for that classic mouth feel.

Serving Timing:

Serving while cold isn't just about temperature preference—the salad actually holds its shape and consistency better when chilled. As it warms to room temperature, the sour cream base can become looser and the marshmallows softer, changing the intended texture.

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My first attempt at this as a newlywed was a soupy mess because I didn't drain the fruit well enough. My mother in law gently suggested I "might want to let those pineapple chunks rest on a paper towel next time." Lesson learned, and I've been draining thoroughly ever since!

Serving Suggestions

This versatile dish works in multiple contexts. Serve it alongside holiday meals as a sweet side dish that balances heavier, savory foods. For summer gatherings, it provides a refreshing, cool option that holds up well at outdoor events. It can even work as a light dessert when served in individual dishes with a cookie on the side. For brunch, pair it with savory egg dishes for a sweet contrast.

Creative Variations

Transform this basic recipe with simple swaps that create entirely new flavor experiences. Try coconut Greek yogurt instead of sour cream for a tropical twist. Add a half cup of sweetened shredded coconut for texture and flavor. Substitute fresh blueberries for the cherries during summer months when they're in season. For a holiday version, add a sprinkle of pomegranate seeds on top for festive color and crunch. Some families even add chopped pecans or walnuts for a more substantial texture.

Make Ahead Magic

This salad is perfect for advance preparation, making it ideal for busy holiday seasons. You can prepare it up to 24 hours before serving, though the textures are at their prime within the first 12 hours. If making further ahead, consider adding the marshmallows just a few hours before serving so they maintain their ideal texture. For potlucks or travel, transport in a well sealed container with an ice pack to maintain proper temperature.

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Salad Wisdom

Color Tip: For a prettier presentation, reserve a few mandarin segments and cherries to arrange on top just before serving
Texture Secret: For extra creaminess, fold in a quarter cup of whipped topping along with the sour cream
Flavor Boost: A tiny splash of vanilla extract in the sour cream adds subtle warmth and depth
I've been making this simple salad for nearly twenty years now, gradually refining the proportions and technique. What started as an emergency solution when I needed a quick potluck contribution has become one of my signature dishes that family members specifically request. There's something deeply satisfying about carrying on food traditions that connect generations—the recipes that don't require special equipment or chef's training but still bring joy to the table year after year.

Frequently Asked Questions

→ Can I use Greek yogurt instead of sour cream?
Yes! Plain Greek yogurt works as a lighter alternative to sour cream. Choose full-fat Greek yogurt for the creamiest texture, or vanilla Greek yogurt for added sweetness.

→ How far in advance can I make this salad?
This salad can be made up to 24 hours in advance. The longer it sits (within reason), the more the flavors meld and the marshmallows soften slightly, which many people prefer.

→ Can I use fresh fruit instead of canned?
While canned fruit is traditional for this recipe, you can use fresh pineapple and fresh oranges. Just be aware the texture and sweetness levels will be different, and you may want to add a tablespoon of sugar.

→ What variations can I make to this recipe?
Popular variations include adding 1 cup of shredded coconut, chopped pecans or walnuts, diced bananas, or swapping one fruit for grapes or strawberries. Just maintain the 5-cup total for proper balance.

→ Why is my salad too watery?
This is usually from not draining the fruit thoroughly. Pour canned fruit into a colander and let it sit for at least 5 minutes, or even pat it dry with paper towels before adding to the sour cream.

→ Is this a dessert or a side dish?
It's versatile! The sweet-tart flavor profile works as either a side dish alongside savory holiday foods like ham or turkey, or as a light dessert. In the Midwest and South, it's commonly served as a side dish.

Frequently Asked Questions About Recipes

→ Can I use Greek yogurt instead of sour cream?

Yes! Full-fat plain Greek yogurt works well and offers a lighter option. Vanilla Greek yogurt adds a hint of sweetness too.

→ How far in advance can I make this?

You can prepare it up to 24 hours in advance. For best texture, add marshmallows a few hours before serving.

→ Can I use fresh fruit instead of canned?

Fresh fruit is an option, but the texture and sweetness will differ. Be sure to add a bit of sugar if needed and drain thoroughly.

→ Why is my salad too watery?

Excess liquid from undrained fruit is usually the cause. Drain well and pat dry with paper towels before mixing.

→ Is this served as a dessert or side dish?

It works as both! In many traditions, it’s a sweet side dish served alongside savory mains like turkey or ham.

→ Can I add other ingredients?

Yes. Try shredded coconut, chopped nuts, diced bananas, or fresh berries. Just keep the total mix close to five cups.