Ambrosia Salad Ideas
- SaraASR Mar 25, 2010 03:50 AM
Hi All- I came across a recipe for a "lightened up" version of Ambrosia Salad and started doing further research online... apparently there are all sorts of ways to make it, incorporate condensed milk, "whipped topping", Jello, fresh vs. canned fruit, Greek yogurt- I could go on! What's the best recipe you use? Doesn't have to be "lightened up" or traditional, just delicious!
This is my inspiration for the post: http://www.slashfood.com/2010/03/22/s...
Sara, I live in the Midwest and have always considered Ambrosia Salad to be a combo of pineapple and citrus fruits, no Jello, Cool Whip, whipped cream. I use a petty glass "trifle" bowl and layer in fresh pineapple, segments of oranges or Clementines, banana circles, segments of grapefruit, toasted pecans, unsweetened coconut, ending with a few strategically placed Maraschino cherries and very lightly dress with a combo of honey and citrus juices from the segmented fruits. While this probably isn't traditional Southern Ambrosia, my mother made this and it always is a big hit.
Mandarin orange segments
Heavy cream or coconut milk
Open cans, throw in bowl, stir around, get way more credit than you deserve. ;)
I've been making Ambrosia for years and it's as simple as they come and it's always a hit.
Fruit cocktail, mandarin oranges, bananas, cherries, coconut, walnuts mixed with whipped cream and you're done. Any of the fruits can be deleted and others added, during summer I use watermelon and cateloupe. I've also made this whole thing using sour cream, people love it, but it's very rich.......I usually stick with the whipped cream and make it light.
I just got back from a church dinner and a frozen Ambrosia salad was served at the end. It was served semi-frozen and it was delicious. I would love to have some recipes of this, it was so good.
For me, Ambrosia is just oranges (I use several different kinds including blood oranges) and coconut, sprinkled with a little raw sugar.