- 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.
Prep time: 40 Min; Cooking time: 0 Min; Total time: 1 Hr 15 Min
Recipe editor Patricia Mitchell