Mandarin Coconut Bowl
Another recipe! This one’s a “classic suburban Mom” fruit salad made from a sweet blend of fruit and convenience foods that makes frequent appearances during the summer at barbeques and picnics involving my family. I believe it’s originally from the 1971 edition of the Better Homes and Gardens New Cook Book, which indicates that this salad should be served in “lettuce cups.” I recommend actual bowls.
Mandarin Coconut Bowl
- 20-ounce can pineapple tidbits, drained
- 11-ounce can Mandarin oranges, drained
- 1 cup seedless grapes (if they’re large, cut the grapes in half)
- 1 cup miniature marshmallows
- 1 cup flaked, sweetened Coconut
- 1 cup (8 ounces) sour cream
- Fold sour cream into all other ingredients. Chill several hours or overnight. Makes 8 servings.