Old Fashioned 5 Cup Salad

By á-2267

Five cup salad, and all of its expanded cup versions, is another old fashioned fruit salad that is perfect for any holiday table. A very simple but delicious and well-loved dish.

Ingredients

• 1 cup (11 ounce can) of mandarin oranges, drained
• 1 cup of (8 ounce can) crushed pineapple, drained
• 1 cup of mini marshmallows
• 1 cup of sweetened coconut
• 1 cup of sour cream

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from deepsouthdish.com

Preparation

Step 1

You can be thin & wrinkly, or you can have another bowl of banana pudding and fluff that stuff out!

Five Cup Salad is another fruit salad that has been around forever - well, for as long as I can remember anyway - and, while it's good any time of the year, is a great addition to the holiday table too. Many of us will remember it from days gone by in our Mama's and Grandma's kitchens, but as always, there are some variations that have appeared in this fruit salad over the years. Some adding additional cups of various ingredients, some even changing up the fruit, but I think this version represents the old, basic 5 cup salad.

The beauty of it, is that it's so easy - just dump, mix and refrigerate, no cooking required. I've included a few variations with the recipe, at least the ones that I'm aware of. For those who don't care for the tartness of pure sour cream, a mixture of sour cream with whipped cream is what I personally prefer.

Here's how to make it. Enjoy!

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Combine all ingredients in a bowl and mix well. Cover and refrigerate for several hours before serving. Serves about 6, so increase as needed. Garnish individual servings with a sprinkle of pecans, a dollop of whipped cream and a maraschino cherry, if desired.

Variations:

If desired, substitute half sour cream with half whipped cream, or Cool Whip to reduce the tartness of the sour cream. Also can substitute a sweetened vanilla, or other flavored yogurt for the sour cream. Lower fat products are fine. For color, shake the coconut with a little food coloring before adding, to make it more seasonal in color; red for Christmas, pink for Easter, or green for St. Patrick's Day. To make it sweeter, stir in some powdered sugar.

: Add in 1/2 cup of chopped pecan.

: Add in one (8 ounce) container of thawed Cool Whip.

: Add in one small jar of well drained maraschino cherries, halved.

27 HUNGRY PEOPLE COMMENTED. ADD YOURS!

My Grammy makes this at Thanksgiving every year and I have always loved it. I am not sure she uses the Cool Whip to cut down on the tartness, but I may try it for my little boy.

This is a Thanksgiving and Christmas must have. I make this every year for both holidays. I add in 1 cup of chopped pecans and 1 cup of maraschino cherries, drained making it a 7 cup salad. Sooooooo gooood!!

We always make a variation of this. Sometimes with chunky fruit cocktail added. Always with pecans. I usually add a little powdered sugar, too. If I didn't make it my husband would pout.

This salad is great, it has many names one name in my neck of the woods is Hawaiian Salad, and sometimes it is made with Vanilla yogurt. It is great for the holidays and always a hit at pot lucks and Church functions. Thanks for sharing, with the name 5 cup that makes it easy to remember the ingredients. Love you and your blog

This is my all time favorite fruit salad recipe..I love the combination of the fruits and touch of coconut adds a nice flavor..

Oh my, oh my ... GOTTA make this. This reminds me of Waldforf Salad, sorta without the nuts but I guess you could add em for something different. Looks delish Mary. Ya know it's going on my menu board : )

I love this salad. I make a similar one but I add some Marshmallow Creme to the sour cream to sweeten it. It has a wonderful flavor.

This was a holiday staple in my south Texas home. I do not care for coconut so my mother would take out a serving for me prior to adding the coconut. Thirty-two years later I still make it, adding a cup of chopped pecans in place of the coconut. It's lovingly called "Jack's Ovary Salad", due to a miscommunitcation when he, my son, was a youngster (he's now 28)...something about marshmallows and ovaries! It'll be on our Thanksgiving table this Thursday!

This is SO yummy!!! I added in the cool whip and made it a "6 cup salad."

Hi Mary - I have a question. In the section of the recipe called Variations, there is a line which reads..."For color, consider adding well drained" - - I am wondering, Well drained what? LOL

I am sooo happy to find this recipe. My mom used to make it for special occasions, like Thanksgiving, Christmas,Easter, bridge club, and Sunday School Class meetings at our house. It is the BOMB to complete your table. Cool, sweet/tart,creamy,crunchy. What more can you ask of one salad?

Thanks Mary! I kinda thought that's what it was, but just wanted to make sure. Hope you had a wonderful Thanksgiving day.

Growing up. when my mom was hosting a family gathering, she always made a variation of this using red and green seedless grapes halved, mandarin oranges, crushed pineapple, coconut, and whipped cream subtly sweetened with powdered sugar. She would pack it into the cans the pineapple and oranges came in and freeze it. To serve she would place a beautiful leaf of red lettuce on each plate and slice the frozen salad into rings about an inch thick. It was so light, the flavors so bright and a wonderful contrast to all the hot salty foods

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