Creamy, fruity, and ridiculously easy, this 5 cup salad is the kind of old-school recipe that never really goes out of style. It’s sweet and tangy at the same time, with juicy fruit, fluffy marshmallows, and a cool, creamy base that pulls everything together.
It’s also one of those “stash the ingredients in the pantry and forget about it until you need it” recipes. Potluck coming up? Holiday dinner? A last-minute side for a cookout? You can toss it together in about ten minutes, chill it, and it’s ready.
And yes—there really are five cups involved. That’s the whole point. Simple ingredients. Simple measuring. Big payoff.
WHAT IS 5 CUP SALAD?
5 cup salad is a classic no-bake fruit salad that’s made with five ingredients, each measured as one cup.
Most traditional versions include:
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mandarin oranges
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crushed pineapple
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shredded coconut
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mini marshmallows
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sour cream
You stir it up, pop it in the fridge, and the marshmallows soften just enough to give it that fluffy, creamy texture people remember from potlucks and family dinners.
It’s often served as a side dish, but it also works as a light dessert. Especially when it’s cold and you grab a spoonful straight from the bowl. It happens.
YOU WILL LOVE THIS EASY 5 CUP SALAD
FAST TO MAKE: No stove, no oven, no fancy prep. Drain, measure, stir. Done.
PERFECT FOR SHARING: It makes a generous bowl, which is exactly what you want for gatherings.
SWEET + TANGY BALANCE: The fruit brings sweetness, the sour cream adds a little zip, and the coconut gives it a soft chewy bite.
MAKE-AHEAD FRIENDLY: It actually gets better after chilling, which means less stress when you’re hosting.
This is the kind of recipe that feels like a little secret weapon. You can keep the ingredients around, and you’re always about 10 minutes away from something everyone wants on their plate.
5 CUP SALAD INGREDIENTS
This recipe sticks to the classic version. Nothing complicated. Just the right combination of creamy, fruity, and fluffy.
You’ll need:
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1 cup mandarin oranges, drained well
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1 cup crushed pineapple, drained well (save the juice if you want to adjust texture later)
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1 cup sweetened shredded coconut
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1 cup mini marshmallows
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1 cup sour cream
That’s it.
A quick note about draining
If you skip draining the fruit, the salad can turn watery after it sits. It still tastes good, but the texture won’t be as creamy.
PRO TIP:
Drain the pineapple in a fine mesh strainer, then press gently with the back of a spoon to remove extra juice.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This recipe is classic for a reason. But you’ve got options if you want to tweak it.
SOUR CREAM:
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Use full-fat sour cream for the best creamy texture.
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You can swap in plain Greek yogurt for a lighter, tangier version.
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If you want it sweeter and more “dessert-like,” try half sour cream and half whipped topping.
MANDARIN ORANGES:
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Canned mandarin oranges are the usual choice.
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You can use fresh oranges or clementines, but peel and remove as much white pith as you can so it stays tender.
CRUSHED PINEAPPLE:
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Crushed pineapple mixes in smoothly and gives you pineapple flavor in every bite.
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Pineapple tidbits work too, but the salad will be chunkier.
COCONUT:
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Sweetened shredded coconut is traditional.
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Unsweetened coconut works if you want less sweetness, but it tastes more “toasty” and less candy-like.
MINI MARSHMALLOWS:
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Standard mini marshmallows are best.
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Fruity mini marshmallows can be fun for a kid-friendly twist, but they do change the flavor.
Want extras? Keep them simple. A little goes a long way.
Easy add-ins:
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chopped pecans or walnuts
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maraschino cherries (patted dry)
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sliced bananas (add right before serving so they don’t brown)
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a handful of seedless grapes, sliced in half
OUR RECIPE DEVELOPER SAYS
If you’re adding anything juicy (like cherries or grapes), dry them well so the salad stays thick and creamy.
HOW TO MAKE 5 CUP SALAD
You don’t need any special tools here. A bowl, a spoon, and a measuring cup.
Here is how you make it:
STEP ONE: Drain the fruit
Drain the mandarin oranges and crushed pineapple very well.
Let them sit in a strainer for a few minutes while you measure the other ingredients.
STEP TWO: Add everything to a bowl
In a large mixing bowl, add:
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drained mandarin oranges
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drained crushed pineapple
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shredded coconut
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mini marshmallows
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sour cream
STEP THREE: Stir gently
Mix until everything is coated and evenly combined.
Try not to mash the oranges. Gentle folding keeps the fruit looking nice.
PRO TIP:
Use a rubber spatula instead of a spoon. It makes folding easier and keeps the fruit from breaking apart.
STEP FOUR: Chill
Cover the bowl and refrigerate for at least 1 hour.
This gives the flavors time to blend and lets the marshmallows soften slightly.
STEP FIVE: Stir and serve
Give it a quick stir before serving.
If it thickened a lot in the fridge, that’s normal. If it looks a little loose, see the troubleshooting tips below.
THE TEXTURE THAT MAKES THIS SALAD SO GOOD
This isn’t one of those watery fruit salads that feels like a bowl of juice.
When you do it right, 5 cup salad is thick, creamy, and scoopable.
Here’s what’s happening:
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The sour cream coats everything and gives the salad that smooth, tangy base.
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The marshmallows soften as they chill, making the mixture feel fluffy and slightly thicker.
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The coconut absorbs a bit of moisture and adds chew, so it doesn’t feel runny.
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The crushed pineapple spreads pineapple flavor through the whole bowl instead of sitting in chunks.
If you’ve ever had a version that turned watery, it almost always comes down to one thing: fruit that wasn’t drained enough.
TROUBLESHOOTING 5 CUP SALAD
Even simple recipes can act up sometimes. Here’s how to fix the most common issues.
It’s watery.
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Drain the fruit better next time.
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For a quick fix, stir in a tablespoon or two of extra coconut and let it sit for 10 minutes.
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You can also add a small handful of mini marshmallows and chill again.
It’s too tangy.
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Sour cream brands vary. Some are more tart.
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Stir in 1 to 2 teaspoons of powdered sugar (or a drizzle of honey) and taste again.
Issue: It’s too sweet.
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Use unsweetened coconut next time.
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Or swap Greek yogurt for part of the sour cream.
Issue: The fruit is falling apart.
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Fold gently.
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Also, make sure you’re using canned fruit that’s in good shape (not overly soft).
EASY VARIATIONS YOU CAN MAKE WITHOUT RUINING THE CLASSIC
It’s easy to get carried away with fruit salad add-ins. This one does best when you don’t overload it.
If you want to change it up, here are a few variations that still feel like 5 cup salad.
“Ambrosia-style” twist
Add ½ cup drained maraschino cherries and ½ cup whipped topping.
Keep the rest the same.
Lighter version
Use plain Greek yogurt in place of sour cream, or do ½ cup sour cream + ½ cup Greek yogurt.
Extra fluffy dessert vibe
Swap ½ cup of the sour cream for ½ cup whipped topping.
PRO TIP:
If you use whipped topping, the salad looks fluffier but can get softer after a day. It’s still tasty, just a different texture.
Add crunch
Stir in ⅓ cup chopped pecans right before serving.
That keeps them from getting soft in the fridge.
HOW TO SERVE 5 CUP SALAD
This salad shows up everywhere for a reason. It goes with so many meals, and it fits into so many types of gatherings.
Serve it cold, straight from the fridge.
It’s great with:
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grilled chicken, burgers, or hot dogs
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holiday ham or turkey
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potluck casseroles
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picnic sandwiches
Want to dress it up a bit? Spoon it into small bowls or cups and top with a few extra mandarins or a pinch of coconut.
You can also serve it as a dessert with:
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a sprinkle of crushed graham crackers
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a few chocolate shavings
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a couple of extra marshmallows on top
Keep it simple. This recipe shines when it stays easy.
HOW TO STORE THIS RECIPE FOR 5 CUP SALAD
This salad stores well in the fridge, which is one of the reasons it’s such a favorite.
IN THE FRIDGE:
Store leftovers in an airtight container for up to 3 days.
It will soften a bit as it sits, especially the marshmallows, but the flavor stays great.
MAKE AHEAD:
You can make it the night before. In fact, it’s better after it chills.
If you’re adding bananas or nuts, wait until right before serving.
IN THE FREEZER:
This is not a great freezer recipe. Sour cream can separate when thawed, and the fruit texture changes.
If you need a make-ahead option, stick with fridge storage.
PRO TIP:
If your salad looks a little separated after sitting, stir it gently. It usually comes right back together.
5 CUP SALAD FAQS
Why is it called 5 cup salad?
Because the classic recipe uses five ingredients, each measured as one cup. Easy to remember, easy to scale.
Do I have to use sour cream?
Sour cream is traditional and gives the best flavor balance. Greek yogurt works too, and it makes the salad a little lighter and tangier.
Can I use pineapple juice instead of draining it?
Drain it first. You can always add a splash of juice back in if the salad feels too thick, but you can’t easily fix a watery salad.
How long does it need to chill?
At least one hour, but two hours is even better. Overnight is fine too.
Can I double the recipe?
Yes. Just keep the 1:1:1:1:1 ratio and use a big bowl. It disappears fast when you make a larger batch.
Can I add whipped topping?
You can. It makes it fluffier and more dessert-like. Start by swapping in ½ cup whipped topping for ½ cup sour cream.
Does it get soggy?
It can, if the fruit isn’t drained well or if you add extra juicy fruits without drying them. Stick to the basics and drain well.
5 Cup Salad Recipe
Ingredients
- 1 cup mandarin oranges drained well
- 1 cup crushed pineapple drained well
- 1 cup sweetened shredded coconut
- 1 cup mini marshmallows
- 1 cup sour cream
Instructions
- Drain the mandarin oranges and crushed pineapple very well. Let them sit in a strainer for a few minutes to remove extra liquid.
- In a large mixing bowl, add the drained fruit, shredded coconut, mini marshmallows, and sour cream.
- Stir gently until everything is evenly coated.
- Cover and refrigerate for at least 1 hour.
- Stir once more before serving. Serve chilled.
Notes
Nutrition
