So, with much selfish hesitation, I give you my most cherished recipe: Heavenly Fruit Salad. You won’t find the cheftestants of “Top Chef” banging this out in a quickfire, because it is a straightforward mixture of fruit and sour cream that is amazingly fresh and gives you a happy, sated feeling that I usually associate with heavier comfort foods with loads of butter and cheese. This recipe is open to interpretation and experimentation, add more of your favorite fruits, nix what you hate.
It was given to my mother by a relative when I was a baby and has since be a part of every celebratory meal that I could remember. I even had a bowl at my birthday dinner last week. And yes, I said BOWL. It’s traditionally a side dish, but I have been known to consume it by the pound. In college, during exams, I requested nothing but a vat of this sweet, crunchy, citrusy dish to power me through a hellish week of studying and paper-writing.
So enjoy this recipe in the spirit in which it was given, and enjoy a Saturday Chef favorite!
Heavenly Fruit Salad
Ingredients
1 ½ cup red seedless grapes, halved
1 20-ounce can pineapple tidbits, drained well
1 red apple, cored, diced
2 to 3 medium bananas, sliced thin
1/3 to ½ cup light sour cream
1 ½ cups colored miniature marshmallows
Coconut flakes and nuts, such as pecans or walnuts, chopped, for garnish
Directions
Prepare fruit. Cut grapes in half or in quarters, if they are large. Slice apples to be about the same size as the pineapple tidbits. Add the bananas last.
Mix all fruit in a large bowl. Add 1/3 cup of sour cream. Mix to combine. Add more sour cream if needed. Fruit should be covered well, but not too wet. Mix in marshmallows. Serve. Feel free to garnish with sweetened coconut and/or your favorite nuts before serving. Fruit salad will last up to three to five days in the refrigerator, depending on the freshness of the fruit.
