Summarize this article in one sentence.
Pick 1 cup red or green seedless grapes off the vine. Wash the grapes and pat dry. Carefully slice each grape in half. Set the sliced grapes to the side. With a can opener, open the cans of pineapple, mandarin oranges, and maraschino cherries. Empty the contents of the cans into a large colander. Drain the fruit very well. If you could not find halved maraschino cherries,  slice the cherries in half now. Scoop one 8 oz container of whipped topping into a medium sized mixing bowl. Add 1 cup sour cream to the bowl. With a spoon, combine the sour cream and whipped topping. If you are using a frozen whipped topping, thaw before combining it with the sour cream. Add 1 ½ cups sweetened coconut flakes and 1 ½ cups mini marshmallows to the sour cream-whipped topping dressing. Carefully fold the coconut and mini marshmallows into the dressing. Add the drained fruit and nuts (optional) to the bowl. With a spoon, fold the fruit into the dressing. Cover the fruit salad with a lid. Place the covered bowl into the fridge for 1 hour. Once chilled, remove from the fridge and serve. If your mixing bowl does not have a lid, you cover the dish with saran wrap or aluminum foil.
Wash and slice the grapes. Drain the canned fruit. Combine the sour cream and whipped topping. Fold the ingredients into the dressing. Cover the ambrosia and chill before serving.