Ambrosia Fruit Salad

Recipes specifically titled ambrosia begin to appear in American cookbooks in the last quarter of the 19th century. Prior to this time there were several recipes that would produce somewhat similar results, listed under different names: iced oranges. The key ingredient that separates these from "true" ambrosia is coconut. Died coconut meats were known to American cooks at least since 1830 and that in the early part of the twentieth century they were extremely popular. Ambrosia Fruit Salad was popular in the first half of the 20th century.

1 (11 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
1 (6 ounce) jar maraschino cherries, drained (optional)
1/2 cup shredded coconut
1 cup miniature marshmallows
2 cups seedless purple grapes
2 medium bananas, sliced
2 cups whipped topping
1 (8 ounce) carton sour cream

In a large bowl, combine all the ingredients. Mix together well and refrigerate for 30 to 45 minutes.