Ingredients:

  • 20 oz canned pineapple tidbits, drained and patted dry
  • 11 oz mandarin oranges, drained and patted dry
  • 10 oz maraschino cherries, stems removed, halved and rinsed
  • 1 cup fresh grapes, halved
  • 2 cups miniature marshmallows
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 8 oz whipped topping, thawed
  • 1/2 cup full-fat sour cream
  • 1/4 tsp kosher salt

Instructions:

  1. Place the pineapple tidbits, mandarin oranges, and halved maraschino cherries in a fine-mesh colander. Allow to gravity-drain for at least 15 minutes.
  2. Spread the drained fruit onto a baking sheet lined with paper towels. Gently pat the tops with additional paper towels to remove all surface moisture.
  3. In a large glass mixing bowl, whisk together the full-fat sour cream and kosher salt until completely smooth.
  4. Using a silicone spatula, gently fold the thawed whipped topping into the sour cream mixture until just combined, maintaining the aeration.
  5. Fold in the dried fruit, marshmallows, shredded coconut, and chopped pecans until evenly coated.
  6. Cover the bowl and refrigerate for at least 4 hours. This allows the marshmallows to undergo osmotic absorption, softening their texture while stabilizing the cream base.