This Better Than Sex Fruit Salad is the kind of retro, creamy fruit dish that shows up at potlucks, holiday tables, and lazy summer gatherings. Sweet cherry pie filling, juicy pineapple and mandarin oranges meet a tangy sour cream base, then get a fluffy boost from mini marshmallows and coconut — it’s fast, nostalgic, and oddly addictive. If you enjoy easy make-ahead desserts, it sits comfortably alongside other retro treats like the perfect plum milk shake for simple, crowd-pleasing menus.
Why you’ll love this dish
This salad is quick, forgiving, and crowd-friendly. It requires no baking, minimal chopping, and uses pantry-stable cans so you can pull it together in minutes. Families love it because kids adore the marshmallows and bright cherries. Hosts like it because it frees up oven space and plays well with savory mains at potlucks, BBQs, and holiday buffets.
"Sweet, creamy, and so easy — my guests always ask for the recipe after one bite." — a regular potluck favorite
Benefits at a glance:
- Ready in about 10–15 minutes of hands-on time plus chilling.
- Budget-friendly (canned fruit does a lot of the work).
- Scales easily for small family servings or a large crowd.
- Customizable: swap the nuts, swap the dairy, or turn it fully vegan.
How this recipe comes together
This is a straightforward assembly: drain the fruit, combine the fruit base, fold in the sour cream, then add texture with marshmallows, coconut, and optional nuts. The final chill lets the flavors marry and the marshmallows soften slightly for that classic cream-salad mouthfeel. No cooking, no precise temperatures — just gentle folding and a short wait.
What you’ll need
- 1 can (20 oz / 565 g) pineapple chunks, well drained
- 1 can (21 oz / 595 g) cherry pie filling
- 1 can (15 oz / 425 g) mandarin oranges, well drained
- 1 cup (240 ml) sour cream — or 1 cup vanilla Greek yogurt / light sour cream for a lighter option
- 1 cup (90 g) mini marshmallows
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans or walnuts (optional; add at serving for crunch)
Ingredient notes:
- Drain pineapple and mandarins thoroughly to prevent a watery salad. Reserve a little juice if you want to thin the dressing slightly later.
- Sour cream gives tang; vanilla Greek yogurt or a whipped topping can replace it depending on desired sweetness and texture.
- Toasted coconut and nuts add depth; toast them in a dry skillet for 2–3 minutes for more flavor.
Step-by-step instructions
- Prepare the fruit. Drain the pineapple chunks and mandarin oranges well. Place both in a large mixing bowl.
- Add the cherry pie filling. Spoon the cherry pie filling into the bowl with the drained fruit. Gently fold until the fruits are evenly coated with cherries; avoid aggressive stirring so the fruit keeps its shape.
- Stir in the sour cream. Add the sour cream and stir gently until every piece of fruit is lightly coated. Taste and adjust — if you want it sweeter, a spoonful of the reserved juice or a touch of honey can help.
- Mix in the extras. Add the mini marshmallows, shredded coconut, and nuts (if using). Fold just until distributed.
- Chill for best flavor. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld and marshmallows soften.
- Serve cold. Spoon into bowls or small cups and enjoy chilled.
Best ways to enjoy it
Serve this salad chilled in small dessert bowls, clear cups, or on lettuce leaves for a retro presentation. For holiday buffets, portion into individual ramekins so guests can grab-and-go. It pairs well with:
- Savory mains like roast ham, smoked turkey, or grilled chicken.
- Light sides such as green salads or roasted vegetables.
For a festive table, balance the sweetness with a savory plated salad like a holiday Caprese; I sometimes pair it with a visually fun salad like the Caprese salad Christmas tree for contrasting flavors and textures.
Storage and reheating tips
Refrigeration:
- Store in an airtight container. Keep refrigerated at or below 40°F (4°C).
- Best eaten within 24–48 hours for peak texture. After 48–72 hours the marshmallows will fully soften and the fruit may release more juice.
- If you added nuts, store them separately and sprinkle on top just before serving to retain crunch.
Freezing:
- Not recommended. Freezing breaks down the fruit and changes the texture of marshmallows and sour cream.
Food safety:
- Discard any salad left at room temperature for more than 2 hours.
- If using homemade or opened canned fruit and sour cream, follow typical dairy and can storage guidance — use within manufacturer recommendations after opening.
Pro chef tips
- Drain thoroughly: Excess can make the salad watery. Press pineapple and mandarins lightly in a sieve or paper towel if needed.
- Gentle folding: Stir with a spatula and fold rather than beat. This preserves fruit shape and prevents the cherry filling from becoming mush.
- Add nuts last: If you want crunchy nuts, fold them in right before serving.
- Chill time matters: At least an hour makes flavors settle; overnight is fine, but expect softer marshmallows.
- Light version: Swap half the sour cream for vanilla Greek yogurt to cut fat while keeping creaminess. For a dairy-free version, use full-fat coconut yogurt and omit marshmallows or replace with vegan marshmallows.
Creative twists
- Tropical upgrade: Add diced fresh mango and toasted macadamias; skip the pie filling and fold in halved maraschino cherries for color.
- Whipped version: Fold sour cream into whipped topping (Cool Whip or homemade whipped cream) for an airier texture.
- Low-sugar swap: Use unsweetened pineapple in its own juice, rinse the mandarin segments, and swap cherry pie filling for fresh cherries tossed in a small spoonful of maple syrup.
- Mini parfaits: Layer the salad with granola or crushed graham crackers for texture contrast.
- Make it seasonal: Substitute cherry pie filling with strawberry or blueberry pie filling during summer.
Common questions
Q: How long should I chill the salad before serving?
A: Chill for at least 1 hour for the best flavor and texture. If you prefer very soft marshmallows, refrigerate 3–4 hours or overnight, but note texture changes.
Q: Can I make this ahead for a party?
A: Yes — prepare up to a day in advance. For the freshest texture, add nuts and some marshmallows right before serving. If preparing a day ahead, keep an eye on liquid separation and give a gentle stir before plating.
Q: Is it okay to use whipped topping instead of sour cream?
A: Yes. Replace sour cream with an equal amount of whipped topping for a sweeter, lighter salad. If using whipped topping, the salad will generally be sweeter and fluffier.
Q: Can I omit the canned cherry pie filling?
A: You can, but the pie filling contributes sweetness, color, and that classic flavor. If omitted, consider adding fresh or jarred cherries with a little sugar or jam to sweeten.
Q: How long will leftovers keep?
A: Stored airtight in the fridge, leftovers are best within 24–48 hours. Texture degrades after that due to softened marshmallows and more liquid from the fruit.
Q: Are there allergy-friendly swaps?
A: Omit nuts or substitute with sunflower seeds for nut-free. Use vegan marshmallows and a dairy-free yogurt to make it vegan-friendly.
Better Than Sex Fruit Salad
Ingredients
Fruit Base
- 1 can (20 oz / 565 g) pineapple chunks, well drained Drain thoroughly to prevent a watery salad.
- 1 can (21 oz / 595 g) cherry pie filling Gives sweetness and color.
- 1 can (15 oz / 425 g) mandarin oranges, well drained Drain thoroughly to prevent a watery salad.
Creamy Mixture
- 1 cup (240 ml) sour cream Or use vanilla Greek yogurt for a lighter option.
Add-ins
- 1 cup (90 g) mini marshmallows Adds texture and sweetness.
- 1 cup (120 g) sweetened shredded coconut For added flavor and texture.
- 1 cup (120 g) chopped pecans or walnuts (optional) Add at serving for crunch.
Instructions
Preparation
- Drain the pineapple chunks and mandarin oranges well. Place both in a large mixing bowl.
- Spoon the cherry pie filling into the bowl with the drained fruit. Gently fold until the fruits are evenly coated.
- Add the sour cream and stir gently until every piece of fruit is lightly coated.
- Add the mini marshmallows, shredded coconut, and nuts (if using). Fold just until evenly distributed.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Spoon into bowls or small cups and enjoy chilled.