by Aleathea Modlin

Created on: February 09, 2009

Growing up the holidays have always been a time of sharing in my family. This Fruit salad has been brought down of generations and well each generation has added its own touch. I have added the sour cream and almonds. You can also add food coloring for the season. We use green during Easter and red during the Fourth of July. Some of my family use walnuts and hazelnuts instead of Pecans. Mix it up and enjoy. I hope you will enjoy this as much as my family has.

Please keep in mind I'm a dump cook and well these are not exact measurements. I throw in and taste and when it taste good we are done. Enjoy.

Grandma Mosimann Revised Fruit Salad

Prep time 1 hour Refrigerator 1-2 hours

Serves 10-12 people

2 lg. cans Light fruit cocktail (with or without cherries)

1 Med. bag of Sm. marshmallows

2 cans lg. chunk Pinapple

1 Sm. bag of shredded coconut

2 cans lg. Light Peaches-diced

1 regular size cool whipp (light or extra fluffy)

2 cans LG Light Pears-diced 1 16oz side Sour Cream

1 Can Lg Mandarin ornges

Handful of Almond slivers (about 1/2 cup)

4 cans of tropical fruit ( Del Monte is all I have found and they are small cans.)

2 Sm cans of Diced Aprocotes Sm bag of Pecans (chipped up works best)

2 medium Bananas ( grandma calls for I don't use) 2 cups whole grapes ( i use purple and green for color)

In a Large bowl take and put all the cans of fruit after they have been all drained. (We take and drain all the fruit and Save the Juice for making Jello later)
If you are going to use the Bananas Save until last when you serve the dish. (This will help save with Browning of the bananas. ) Mix up the fruit well. ( we normally use our hands at this point to mix the fruit.)
Then take your nuts and coconut and mix that in. Add the marshmallows in and stir well. I add the regular fruit at this point. Then take and put in the full container of sour cream. Mix well.
Take your Cool whip and start adding slowly. Depending on the salad and how well drained the fruit was will determine how much cool-whip you use. Normally half the container will work. ( save the rest for the Jello salad).
After it is all mixed well cover and Refrigerate for 1-2 hours before dinner. This will help it set up and look like a nice salad. When serving if you are going to use the bananas, When you take it out to serve decorate the top of the salad with your banana slices. ( best to remove banana's when storing left overs. they will brown and make salad not look good any longer)

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