So in prepping for Chloe's birthday party (sorry, you are going to see these words in MANY of the next posts!) I wanted to make as much ahead of time as possible. I knew that this recipe would not be one that could be made too far in advance, so I just dumped all of the fruit together in a bowl and stuck it in the fridge. Then a few hours before the party I drained off any excess liquid and added in the apple, sour cream and coconut. I don't think it saved me too much time by doing it ahead of time but if it saved me 5 minutes, then it was helpful!
This was a good fruit salad. It doesn't stay very well as leftovers for long but it was still good eaten for breakfast the next morning.
1 (10-ounce) can pineapple chunks, drained
1 (11-ounce) can mandarin oranges, drained (I omitted and used canned tropical fruit salad instead)
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut
Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat.
Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.
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