If you’re looking for a classic Holiday Fruit Salad recipe, this one is a tried-and-true favorite from my great-grandmother. Fresh, colorful, and easy to make, it’s a must-have for any holiday menu – whether you’re planning Christmas dinner, Thanksgiving sides, or a light and refreshing Easter dish.
Every family has those holiday recipes that feel like pure comfort, and for me, it’s my Great-Grandma Hart’s Fruit Salad. Some might call it Ambrosia Fruit Salad or Cuppa Salad, but at my table it’s always been Great-Grandma’s Fruit Salad. I can still remember the excitement of seeing that big bowl appear at Thanksgiving and Christmas – it wasn’t just a side dish, it was a little taste of tradition, joy, and home. Even now, it’s the dish that makes the holidays feel complete.
Meal tip: Prepare Ahead!
This recipe is best when you make it at least 2-3 hours before serving, but you can even make it the night before! It gives the flavors a chance to meld and the marshmallows to soften – YUM!
Holiday Fruit Salad
Ingredients
- 1 20oz Can crushed or chunk pineapple drained
- 1 11oz can Mandarin Oranges
- 1 C Sweetened Shredded Coconut
- 2-3 C Miniature Marshmallows
- 1 16oz Carton sour cream
Instructions
- Drain Fruit (reserve a little juice just in case)
- Mix first 4 ingredients together
- Add the sour cream, mix well.
- Ready to eat but I like it better if you chill it for an hour or two or even overnight
This fruit salad is a holiday tradition for me and one I hope my boys will pass down. Along with the turkey and stuffing and pumpkin pie it’s one little bit of the past that carries on. Isn’t that the best thing about family recipes? They keep our history alive by sharing things our families shared around their tables so many years ago…
