Creamy Five Cup Salad with a Tropical Twist

There’s something magical about vintage recipes that have stood the test of time, and Five Cup Salad is a perfect example. With only a handful of ingredients, this retro classic has charmed generations with its sweet, creamy, and fruity character. It’s a no-bake dessert that’s as easy to make as it is to devour, often making appearances at family reunions, church picnics, and holiday gatherings.

Originally popularized in the mid-20th century, this salad is a nostalgic throwback to simpler times—when recipes were handwritten on index cards and passed down with love. But we’re giving it a gentle upgrade: enhancing flavor and texture with a few smart techniques to take it from good to unforgettable.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including chilling)
• Servings: 5
• Difficulty: Easy

Ingredients

Main Ingredients

• 1 cup sour cream
• 1 cup mini marshmallows
• 1 cup canned mandarin oranges, well drained
• 1 cup canned pineapple chunks, well drained
• 1 cup sweetened shredded coconut

Cooking Instructions

• In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes or until lightly golden and aromatic. Stir frequently and watch closely to avoid burning.
• Drain the canned mandarin oranges and pineapple chunks thoroughly. Use a paper towel to pat them dry, helping to prevent watery salad.
• In a large mixing bowl, fold the sour cream and mini marshmallows together until the marshmallows are well coated and evenly distributed.
• Add the toasted coconut to the bowl and stir gently to combine.
• Finally, add the drained fruit and fold everything together with care, trying not to break apart the delicate orange segments.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This chilling time allows the marshmallows to soften and the flavors to meld.
• Before serving, give the salad a gentle stir. Garnish with a sprinkle of additional toasted coconut or fresh mint leaves for a colorful finish.

Tips, Variations & Serving Suggestions

• Want it sweeter? Stir in a tablespoon of honey or sweetened condensed milk for an extra treat.
• Try Greek yogurt: Swap sour cream with vanilla or plain Greek yogurt for a tangy twist and added protein.
• Make it nutty: Add a handful of chopped pecans or walnuts for crunch and depth.
• Serving idea: Scoop the salad into parfait glasses and top with a maraschino cherry for a retro party vibe.

Conclusion

Five Cup Salad is a charming dessert that proves simplicity can be stunning. The combination of tropical fruits, creamy base, and soft marshmallows creates a harmony of textures and flavors that’s hard to beat. Whether you grew up with this salad or are discovering it for the first time, it’s sure to bring smiles and second helpings.

Want to explore the original version of this timeless classic? Check it out here: Grandma's Five Cup Salad

FAQ

Can I make Five Cup Salad ahead of time?

Absolutely! In fact, it's better when made in advance. Chill it for at least 2 hours, or up to overnight, to let the flavors develop fully.

Can I use fresh fruit instead of canned?

Yes, you can substitute fresh mandarin segments and pineapple chunks. Just be sure to dry them thoroughly to avoid excess moisture.

How long does Five Cup Salad last in the fridge?

Stored in an airtight container, it will stay fresh for about 3 days. Give it a gentle stir before serving if it separates a bit.