Preheat your oven to 350°F and spread the pecans on a baking sheet. Toast for 5 minutes until fragrant and slightly darkened, then set aside to cool. While the pecans toast, you can spread the shredded coconut on a separate area of the baking sheet for the last 2-3 minutes of toasting—watch it carefully as coconut burns quickly. This toasting step adds incredible depth and crunch that really elevates the salad.

Drain the mandarin oranges, pineapple, and fruit cocktail thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid. Pat the mandarin oranges and pineapple dry with paper towels—this is crucial because excess moisture will make the salad watery. Slice the grapes in half lengthwise; this increases their surface area to better absorb the creamy dressing rather than just floating on top.

In a large bowl, combine the dried fruit from Step 2 with the marshmallows and cooled toasted pecans and coconut from Step 1. Gently fold everything together using a spatula, being careful not to crush the marshmallows or fruit. I find it helps to use a large bowl so you have plenty of room to fold without pressing down too hard—this keeps everything light and fluffy.

In a separate bowl, whisk together the sour cream and vanilla extract until smooth. The sour cream adds a necessary tang that balances all the sweetness in the salad. Gently fold in the whipped topping until just combined, being careful not to overwork the mixture or you'll deflate the whipped topping and lose that light, airy texture.

Pour the creamy dressing from Step 4 over the fruit mixture from Step 3 and gently fold until all ingredients are evenly coated. Transfer to a serving bowl or dish, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. The chilling time allows the flavors to meld and the marshmallows to soften slightly while maintaining their structure.