AMBROSIA FRUIT SALAD
EASY EASY EASY. If you like maraschino cherries you can use them, if not remember there are maraschino cherries in your fruit cocktail. Also, a little juice from the maraschino cherries will color your fruit salad a festive red.
Provided by Kimberley Teal
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 41.3 g, Fat 12.4 g, Fiber 2.8 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 62.3 mg, Sugar 23.7 g
SUMMER AMBROSIA FRUIT DESSERT
Excellent, refreshing tropical fruit salad. If you don't use the mixed fruit, just use 2 cans of mandarin oranges. Serving suggestion: This is really good frozen!
Provided by Kitty Kat Cook
Categories Dessert
Time 5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Gently mix all the ingredients.
- Keep refrigerated, and enjoy!
SUMMER AMBROSIA
We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Slice ginger into 1/8-inch rounds. Place ginger slices, granulated sugar, and 2 cups water in a medium saucepan. Bring to a simmer; stir to dissolve sugar. Continue to simmer until mixture tastes strongly of ginger, about 20 minutes. Strain, and transfer ginger syrup to refrigerator to chill.
- Pierce one of the soft coconut eyes with a screwdriver or ice pick. Drain the liquid, and discard. Repeat with remaining coconuts. Wrap a coconut in a kitchen towel; twist the ends of the towel, and gather them to form a handle. Bang the coconut against the floor until it cracks in half. Repeat with remaining coconuts.
- Use the two most imperfect halves to make the shavings for garnish. Place these halves, flesh side down, on a baking sheet; place in oven. Bake about 20 minutes, until coconut flesh begins to pull away from shell. Remove from the oven, and let cool 5 minutes. Pry the coconut flesh away from shell in pieces that are as large as possible. Using a Japanese mandoline or a vegetable peeler, shave coconut into long strips. Place shavings in an even layer on a baking sheet. Return to oven; toast until golden around the edges, about 10 minutes. Set aside.
- In a large bowl, toss plums, nectarines, kiwis, blackberries, pineapple, and oranges with 1 cup shredded, sweetened coconut and the reserved ginger syrup.
- Place cream, confectioners' sugar, and amaretto, if using, in a chilled mixing bowl. Whisk until stiff peaks form. Place remaining coconut halves in bowls. Place 2 tablespoons of remaining shredded coconut and a dollop of whipped amaretto cream into the bottom of each coconut half. Spoon fruit mixture and syrup into coconut halves; top each with another dollop of cream. Garnish with a handful of toasted coconut. Serve.
SARAH'S AMBROSIA FRUIT SALAD
This recipe has been in my family for years and years. We make it at every holiday family get together and everyone loves it. It's a great refreshing fruit salad for every occasion, especially summer months and hot days.
Provided by smviolante
Categories Salad Fruit Salad Recipes
Time 2h15m
Yield 10
Number Of Ingredients 5
Steps:
- Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 72.1 g, Cholesterol 20 mg, Fat 11.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 87.3 mg, Sugar 58.7 g
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