ambrosia (fruit salad)

★★★★★ 5 Reviews
StillWild avatar
By Donna Graffagnino
from Bayou Country, LA

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!

★★★★★ 5 Reviews
serves 8-10
prep time 30 Min
method No-Cook or Other

Ingredients For ambrosia (fruit salad)

  • 1 c
    red and/or green grapes, halved
  • 1 c
    broken pecans or walnuts
  • 1 sm
    can crushed or tidbit pineapple, drained well
  • 1/2 c
    maraschino cherries, halved
  • 1/2 c
    flaked coconut
  • 1 lg
    apple, peeled cored and diced
  • 1
    16 oz container sour cream
  • 1 can
    11 or 15 oz mandarin orange segments, drained
  • 1 c
    miniature marshmallows
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How To Make ambrosia (fruit salad)

  • 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.
  • A combination of your favorite fruit, nuts and sour cream creates this sweet, healthy salad which can even be served as a desert.
    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.
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