fruit salad - ambrosia style
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.
prep time
15 Min
cook time
method
Refrigerate/Freeze
yield
10 serving(s)
Ingredients
- 2 cans (8 oz cans)mandarin oranges, drained
- 1 can (16 ounce can)pineapple tidbits, drained
- 3-4 large bananas, sliced
- 1 bag (12 oz bag)miniature marshmallows
- 16 ounces container 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
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Step 1Drain all cans of fruit. (My mother always saved some of the pineapple juice to add if it is too dry after chilling)
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Step 2In a large bowl add drained fruit, marshmallows, sour cream and coconut if using. Mix well to combine.
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Step 3Refrigerate for at least 6 hours, overnight if possible. This allows the juices to blend with the marshmallows and sour cream.
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Step 4One hour before serving, slice bananas and add to rest of the fruit, stir to combine.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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