Luscious Cherry Cream Fruit Salad
There are fruit salads, and then there’s Luscious Cherry Cream Fruit Salad — the kind of creamy, dreamy dessert that steals the spotlight at any gathering. It’s sweet, tangy, soft, and just a little bit nostalgic — like something straight from a family recipe box that’s been passed around for generations.
Every spoonful has that perfect mix of juicy fruit, fluffy marshmallows, tender coconut, and a silky sour cream dressing that ties it all together. It’s a crowd-pleasing favorite that feels both familiar and decadent, perfect for holidays, picnics, or when you just need a cheerful dessert that’s effortless but unforgettable.
This isn’t your average fruit salad — it’s more of a dessert masquerading as one. You’ll want to make it ahead, let it chill, and then watch as everyone goes back for seconds (and maybe thirds).
What You Need for Luscious Cherry Cream Fruit Salad
- Pineapple chunks – Add brightness and a juicy tropical note.
- Mandarin oranges – Sweet, tangy, and soft enough to melt into the creamy mix.
- Cherry pie filling – The star of the show, adding color and richness.
- Sour cream – Balances the sweetness with a smooth, tangy creaminess.
- Mini marshmallows – Bring a fun, fluffy texture.
- Sweetened shredded coconut – Adds chew and a light tropical flavor.
- Chopped pecans or walnuts (optional) – Give a pleasant crunch and nutty depth.
How to Make Luscious Cherry Cream Fruit Salad
STEP 1: In a large mixing bowl, combine the drained pineapple chunks, mandarin oranges, and cherry pie filling. Gently fold everything together with a spatula until the fruit is evenly coated and beautifully pink from the cherries.
STEP 2: Add the sour cream and stir it gently through the fruit mixture until everything is evenly covered. The sour cream softens the sweetness and turns the salad into something luxuriously creamy.
STEP 3: Fold in the mini marshmallows, shredded coconut, and chopped nuts (if using). Mix until just combined, being careful not to crush the fruit. Every bite should have a little bit of everything — soft fruit, chewy coconut, and a hint of crunch.
STEP 4: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time lets the flavors meld and the marshmallows absorb a bit of the cream for that signature fluffiness.
STEP 5: Spoon into bowls or dessert cups and serve cold. It’s luscious, creamy, and the kind of treat that disappears faster than you’d expect.
Can I Use Fresh Fruit Instead of Canned?
You can! Fresh pineapple and mandarin segments work beautifully — just make sure to drain any excess juice so the salad doesn’t get watery. Fresh cherries can replace the pie filling if you want a lighter, less sweet version, though you’ll miss that glossy, dessert-like texture.
Can I Make It Ahead of Time?
Yes, this salad actually benefits from being made ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator. Just give it a gentle stir before serving to refresh the texture.
Helpful Tips
- Drain your canned fruit really well to avoid excess liquid.
- For a lighter version, replace half of the sour cream with whipped topping or Greek yogurt.
- Toast the coconut or nuts before mixing them in for extra flavor.
Serving Ideas for Luscious Cherry Cream Fruit Salad
This sweet salad fits perfectly on holiday dessert tables, Easter brunch spreads, or as a summer potluck treat. It pairs beautifully with savory dishes like ham, fried chicken, or barbecue — balancing the meal with its creamy sweetness.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The texture stays soft and creamy, though the marshmallows may absorb more liquid over time. Stir gently before serving again.
Soft, colorful, and just a little indulgent, this Luscious Cherry Cream Fruit Salad brings the perfect mix of nostalgia and sweetness to any occasion — proof that sometimes, simple really is sensational.
Luscious Cherry Cream Fruit Salad
Ingredients
- 1 cup 120 grams finely chopped pecans or walnuts, optional
- 1 cup 90 grams miniature marshmallows
- 1 can 15 oz / 425 grams mandarin orange segments, thoroughly drained
- 1 cup 240 milliliters cultured sour cream
- 1 cup 120 grams sweetened coconut flakes
- 1 can 21 oz / 595 grams cherry pie filling
- 1 can 20 oz / 565 grams pineapple chunks, liquid discarded
- Instructions
- In a spacious mixing bowl gently combine the drained pineapple pieces, mandarin slices, and the cherry pie filling until uniformly distributed.
- Incorporate the sour cream into the fruit mixture folding gently until all components are coated in a smooth, creamy layer.
- Stir in the miniature marshmallows shredded coconut, and chopped nuts, if using. Fold softly to maintain the salad’s airy texture.
- Cover the bowl securely with plastic wrap and place in the refrigerator for a minimum of 1 hour to allow the flavors to develop and meld.
- Once thoroughly chilled distribute into individual serving dishes or bowls and serve cold.