Begin by draining the canned fruit in a colander, ensuring excess juice is removed. Let the fruit sit for at least 4 hours to dry thoroughly.

In a large mixing bowl, combine the sour cream with the dry orange flavored gelatin mix. Stir vigorously until the mixture is smooth.

Gently fold the drained fruit cocktail, pineapple chunks, mandarin orange slices, and mini marshmallows into the sour cream mixture.

Cover the bowl and chill the salad in the refrigerator for at least one hour, preferably overnight.

Before serving, stir the salad gently to redistribute the ingredients evenly and serve chilled.