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Sunday, May 8, 2011

Creamy Five-Cup Fruit Salad

First things first, HAPPY MOTHER'S DAY to my mom, too wonderful for words. I am truly blessed to have a mom as caring and loving as she--I have big shoes to fill when I have my own children some day! Though we live too far apart, I'm lucky enough to get to spend this Mother's Day with her...she arrives in a few hours and I can't wait to spend the next few days with her! It goes without saying that I'll be cooking up a feast in honor of her tonight...recipes to be posted in the next few week.

And Happy Mother's Day to all you moms out there!!

Back to today's post...

I've had plenty of creamy fruit salads, many at church potlucks and parties with relatives. However, I don't believe I've ever had this variation...or if I have, it was unknowingly. We ate this as part of our Easter brunch, which clearly called for a special fruit salad, especially if we weren't having jello (yes, I love jello salads, don't judge!). Ryan actually put this together on Easter morning (he was probably willing to do it to ensure I didn't sneak a handful of marshmallows into it ;)) and doubled it to serve a crowd (10-12).

This is good--coconut and sour cream work better together than I anticipated. The leftovers the next day were a little liquidy, which I poured off, so this is probably best served the day its made!

One Year Ago: 30 Minute Whole Wheat Pizza Dough

Creamy Five-Cup Fruit Salad
from Mel's Kitchen Cafe 

-1 (10 oz.) can pineapple chunks, drained (~1 cup)
-1 (11 oz.) can mandarin oranges, drained (~1 cup)
-1 medium apple, cored and chopped (~1 cup)
-1 cup graves, halved
-1/2 cup sour cream (light)
-1/2 cup sweetened, shredded coconut

1. In a large bowl, combine all of the fruit, tossing well. Stir in the sour cream and coconut, gently tossing to coat.
2. Cover and refrigerate for at least four hours. Serve chilled.