24-Hour Southern Fruit Salad Recipe
Look, this stuff is delicious. It's sweet, loaded with fruit, pecans, and marshmallows, and is the first dish to disappear every year during the holidays. It's just plain fabulous. There.
Now, I know good and well that this isn't a salad. It's really a dessert masquerading as a side dish, rather like sweet potato casserole. And that's fine with me. It comes from the Southern/Depression-era cooking tradition of working with canned foods to make something special for very little money, and this particular recipe is almost exactly the way my great-grandmother Frank made it. In the Appalachian South, this was a very special dish saved for special occasions, and that's what it has remained in our family.
I make this during the holidays, and it gives me a chance to talk about my mother and grandmother and the traditions in our family. My children didn't get to meet my grandmother, but they sure love her food!
- 2 cups green grapes, cut in half
- 1 can mandarin oranges, drained
- 1 can crushed pineapple with juices
- 1 cup chopped pecans
- 1 10 ounce package miniature marshmallows
- 2 cups powdered sugar
- 1 1/2 cups sour cream
- Place grapes, mandarin oranges, and pineapple in a large mixing bowl. Drain the oranges but not the pineapple. Pick a bigger bowl than you think you need—it helps keep the ingredients contained as you mix.
- Add miniature marshmallows and powdered sugar and stir to combine.
- Chop the pecans and add to the mixing bowl. Add sour cream and stir to fully combine. Store in the refrigerator for at least 12 hours, and preferably 24 hours before serving. Stir just before serving.
Start With Grapes, Mandarin Oranges, and Pineapple
Powdered Sugar and Marshmallows
Stir in Chopped Pecans
Add Sour Cream
The Finished Product
© 2017 Jan Charles