Ambrosia (Fruit Salad)

Donna Graffagnino

By
@StillWild

My family calls it Fruit Salad and this recipe, from my mom, is the best I've ever tasted. I've added a couple of ingredients to her original version which makes it more colorful, and now my mom uses them, too.
Make a healthier version of this by using low-fat/fat free sour cream or cottage cheese blended smooth - tastes just like sour cream!


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Comments:

Serves:

8-10

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 c
red and/or green grapes, halved
1 c
broken pecans or walnuts
1 small
can crushed or tidbit pineapple, drained well
1/2 c
maraschino cherries, halved
1/2 c
flaked coconut
1 large
apple, peeled cored and diced
1
16 oz container sour cream
1 can(s)
11 or 15 oz mandarin orange segments, drained
1 c
miniature marshmallows

Directions Step-By-Step

1
Make sure that crushed or tidbit pineapple and mandarin oranges are well drained.
2
Prepare the apple last so that it doesn't begin to oxidize, or mix it into the sour cream right away.
3
Add all of the ingredients to a bowl, EXCEPT for the mandarin oranges and marshmallows; mix well.
4
Gently stir in the marshmallows and mandarin oranges being careful not to break the oranges apart.
5
Cover bowl and refrigerate for at least 4 hours or overnight. Serve and wait for the compliments.
6
*Note: My mom's recipe called for pecans, I prefer walnuts. Use what suits your taste the best. Too much coconut will give the dish a chalky feel, but will still taste great, just be sure to use very fresh coconut.
7
I added the grapes and cherries to my version, and you can add raisins, bananas, strawberries, blueberries, etc. Even if you omit the coconut or nuts it's still wonderful.