Ambrosia (Fruit Salad)

By Donna Graffagnino
@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!

Rating:

★★★★★ 5 votes

Comments:

26 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

How to Make Ambrosia (Fruit Salad)

Step-by-Step

1Make sure that crushed or tidbit pineapple and mandarin oranges are well drained.
2Prepare the apple last so that it doesn't begin to oxidize, or mix it into the sour cream right away.
3Add all of the ingredients to a bowl, EXCEPT for the mandarin oranges and marshmallows; mix well.
4Gently stir in the marshmallows and mandarin oranges being careful not to break the oranges apart.
5Cover 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.
7I 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.