Delicious Fruit Salad Cups

I spent years serving regular fruit salad in a big bowl at parties, watching it get messy and warm as people dug through looking for their favorite pieces. It’s how we always did it growing up, and honestly, I never thought much about it. When my sister served individual fruit cups at her daughter’s birthday party, it was like a light bulb moment.

Turns out, making individual fruit salad cups isn’t just neater – it’s actually easier for everyone. No more fighting over the last strawberry or ending up with a bowl of mostly melons at the bottom. Plus, these portable little cups make perfect grab-and-go snacks for busy days or packed lunches.

What Kind of Sour Cream Should I Use?

Regular full-fat sour cream is your best bet for this fruit salad recipe since it provides the creamiest texture and richest flavor. While you could use light sour cream, it tends to be a bit thinner and might make your fruit salad too runny. Mexican crema or even crème fraîche can work as substitutes, though they’ll give slightly different results – crema is a bit thinner, while crème fraîche is thicker and tangier. Just make sure whatever type you choose is fresh and hasn’t been sitting in your fridge too long, as this can affect both the taste and texture of your final dish.

Options for Substitutions

This simple fruit salad recipe can be easily adapted with several swaps:

• Mandarin oranges: Fresh mandarin segments work great here, or try using fresh orange segments or even diced peaches (fresh or canned) for a different twist.
• Crushed pineapple: You can substitute with chunks of fresh pineapple (finely chopped), or try using well-drained canned fruit cocktail for more variety.
• Marshmallows: Not a fan of marshmallows? Try using diced apple for crunch, or skip them altogether. If using apples, toss them in a bit of lemon juice to prevent browning.
• Sweetened coconut: Unsweetened coconut works fine here, or you could swap it with chopped nuts for crunch. Pecans or walnuts are good options.
• Sour cream: Greek yogurt makes a great healthier substitute – just use plain or vanilla flavored. You could also try whipped cream or even cream cheese (softened and beaten until smooth).

Watch Out for These Mistakes While Making

The biggest challenge when preparing fruit salad cups is not draining the canned fruit properly, which can lead to a runny, soupy mixture – take an extra minute to drain the fruit thoroughly in a colander, and even pat it gently with paper towels if needed.

Another common mistake is mixing the ingredients too vigorously, which can break down the marshmallows and make them dissolve too quickly – instead, use a gentle folding motion to combine everything.

The timing of assembly matters too: if you make this too far in advance, the marshmallows can become too soft and the coconut can lose its pleasant texture, so it’s best to prepare this no more than 4-6 hours before serving and keep it well-chilled in the refrigerator.

For the best texture and flavor balance, let the mixture chill for at least 2 hours before serving, allowing the flavors to meld while maintaining the distinct texture of each ingredient.

What to Serve With Fruit Salad Cups?

These sweet and creamy fruit salad cups make a perfect addition to any brunch spread or light lunch. They pair really nicely with savory breakfast items like bacon, sausage, or a fluffy omelet to balance out the sweetness. For a complete brunch menu, try serving them alongside some warm blueberry muffins or buttery croissants. Since these cups are on the sweeter side, they also work great as a light dessert after a main course – I especially like serving them after grilled dishes in the summer when you want something cool and refreshing.

Storage Instructions

Keep Fresh: These fruit salad cups stay best when kept in the refrigerator in an airtight container. They’ll maintain their texture and flavor for up to 3 days, though the marshmallows might start getting a bit softer over time. I like to cover each cup individually with plastic wrap to keep everything fresh.

Make Ahead: You can prep these cups up to 24 hours before serving. Just mix everything together, portion into cups, and pop them in the fridge. The flavors actually blend together nicely as they sit, making them perfect for preparing the night before a party or gathering.

Serve: Take the cups out of the fridge about 5-10 minutes before serving to take the chill off. If you notice any liquid collecting at the bottom, just give each cup a quick stir before enjoying. These are best enjoyed cold!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	130-180 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 180-200 g

Ingredients

• One 11-ounce can of mandarin oranges, well-drained
• One 8-ounce can of crushed pineapple, well-drained
• 2 cups small marshmallows
• 1 cup sweetened shredded coconut
• 1 cup sour cream

Step 1: Combine Ingredients

In a large bowl, place the oranges, pineapple, marshmallows, coconut, and sour cream.

Using a spatula or large spoon, gently stir the mixture until all ingredients are thoroughly combined and coated with sour cream.

Be careful not to crush the fruit as you mix.

Step 2: Chill the Mixture

While you can enjoy this fruit mixture immediately after preparing it, for optimal flavor, it’s best to refrigerate it for at least 2-3 hours.

This chill time allows the sour cream to absorb the sweetness from the fruit, enhancing the overall taste.

Step 3: Serve and Enjoy

Once the mixture has been refrigerated and the flavors have melded, serve chilled.

This refreshing dish is perfect as a dessert or a sweet side dish.

Enjoy the creamy, fruity goodness!