Friday, November 19, 2010

Old Fashioned 5 Cup Salad

Five cup salad, and all of its expanded cup versions, is another old fashioned fruit salad that is perfect for any holiday table. A very simple but delicious and well-loved dish.
Five cup salad, and all of its expanded cup versions, is another old fashioned fruit salad that is perfect for any holiday table. A very simple but delicious and well-loved dish.

Old Fashioned 5 Cup Salad

Five Cup Salad is another fruit salad that has been around forever - well, for as long as I can remember anyway - and, while it's good any time of the year, is a great addition to the holiday table too.

Many of us will remember it from days gone by in our Mama's and Grandma's kitchens, but as always, there are some variations that have appeared in this fruit salad over the years. Some adding additional cups of various ingredients, some even changing up the fruit, but I think this version represents the old, basic 5 cup salad.

I believe, other than the amount of ingredients against others, where this one contains single cups of each ingredient, is also the crushed pineapple. My Mandarin Orange Salad, though similar, uses a different measurement ratio and tidbits, instead of crushed. Add a small box of dry pudding mix to it and you're got the beloved fluff everybody is crazy about.

The beauty of it, is that it's so easy - just dump, mix and refrigerate, no cooking required.  I've included a few variations with the recipe, at least the ones that I'm aware of. For those who don't care for the tartness of pure sour cream, a mixture of sour cream with whipped cream is what I personally prefer.

Another one of those not so photogenic foods, I wish I could convey the personality of this fruit salad with the camera, but I'm betting some of you already know it. I highly recommend a pretty garnish of chopped pecans, a dollop of whipped cream and a maraschino cherry on top as shown above!

Here's how to make it.

Recipe: Old Fashioned Five Cup Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings

  • 1 cup (11 ounce can) mandarin oranges, drained
  • 1 cup (8 ounce can) crushed pineapple, drained
  • 1 cup mini marshmallows
  • 1 cup sweetened coconut
  • 1 cup sour cream

Combine all ingredients in a bowl and mix well. Cover and refrigerate for several hours before serving. Serves about 6, so increase as needed. Garnish individual servings with a sprinkle of pecans, a dollop of whipped cream and a maraschino cherry, if desired.

Variations: If desired, substitute half sour cream with half whipped cream, or Cool Whip to reduce the tartness of the sour cream. Also can substitute a sweetened vanilla, or other flavored yogurt for the sour cream. Lower fat products are fine. For color, shake the coconut with a little food coloring before adding, to make it more seasonal in color; red for Christmas, pink for Easter, or green for St. Patrick's Day. To make it sweeter, stir in some powdered sugar.

6 Cup Salad: Add in 1/2 cup of chopped pecan.

7 Cup Salad: Add in one (8 ounce) container of thawed Cool Whip.

8 Cup Salad: Add in one small jar of well drained maraschino cherries, halved.


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©Deep South Dish
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