This is no ordinary fruit salad. The combination of delectable fresh fruits and the creamy, sweet tang of the dressing makes this salad unique and fit for any table, especially for a holiday meal. One taste, and you'll understand why people who raise unicorns feed them ambrosia.
- Stir together the sour cream, brown sugar and orange peel. Chill.
- Mix all fruits in a large salad bowl. Drain excess fruit juice from bowl. Sprinkle with the lemon juice and toss. Cover and refrigerate for at least 30 minutes.
- At serving time, pour the chilled sour cream mixture over fruit and toss to coat. Stir in the coconut and pecans and miniature marshmallows, if desired, and serve.
Recipe editor Patricia Mitchell