fruit salad - ambrosia style
(3 ratings)
My Mother made this salad for every Thanksgiving and Christmas Dinners. I remember looking forward to this the most, as a kid, as I loved the marshmallows and the fruit. My Mom made a big bowl of this and added shredded coconut to half of it and left the other without for those of us non-coconut lovers. This is so quick and easy yet so tasty and refreshing, especially with a big heavy holiday meal. I also found out that this is a common Hawaiian Luau side dish. Time does not include chilling time.
►
(3 ratings)
yield
10 serving(s)
prep time
15 Min
method
Refrigerate/Freeze
Ingredients For fruit salad - ambrosia style
-
2 can(8 oz cans)mandarin oranges, drained
-
1 can(16 ounce can)pineapple tidbits, drained
-
3-4 lgbananas, sliced
-
1 bag(12 oz bag)miniature marshmallows
-
16 ozcontainer of sour cream
-
1 jar( 6 oz jar) maraschino cherries, sliced and drained (optional)
-
shredded coconut, to taste (optional)
How To Make fruit salad - ambrosia style
-
1Drain all cans of fruit. (My mother always saved some of the pineapple juice to add if it is too dry after chilling)
-
2In a large bowl add drained fruit, marshmallows, sour cream and coconut if using. Mix well to combine.
-
3Refrigerate for at least 6 hours, overnight if possible. This allows the juices to blend with the marshmallows and sour cream.
-
4One hour before serving, slice bananas and add to rest of the fruit, stir to combine.
-
5If it seems to dry add a little more sour cream(or some of the fruit juice if you saved it). Enjoy!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT