Nearly nine years ago when I was at my in-law’s house for the very first time (eeps!), my tremendously sweet (yes, I really mean that, and not just because she might read this) mother-in-law served this fruit salad at dinner one night.
I devoured it. Then went back for seconds and thirds.
Shameless, I know, especially in light of the fact I should have been showing off some manners to my new in-laws. Too bad. They were already stuck with me.
Of course I asked for the recipe and when my mother-in-law announced that the fruit salad was basically three cups of fruit, one cup of sour cream and one cup of coconut, I was surprised. Had I really just thrown self-control and etiquette to the wind over a fruit salad smothered in sour cream? No way.
Since that marked event so many years ago, I have made this salad often and have adapted it here and there to be just how I like it. Somehow the sweet flavors of the fruit blend together perfectly with the sour cream to create a creamy, dreamy coating that envelops the fruit and keeps me coming back for more.
The coconut is the wild card – you’ll either love it or hate it – so if you already have an aversion to coconut, just leave it out. Personally, I love the snaggy texture it brings to the fruit salad. The main trick is to let the salad sit in the refrigerator a few hours before serving so all the ingredients can marry together.
Thank goodness I married into a family that has such great taste in fruit salads. Amen.