Ambrosia Holiday Fruit Salad
This classic fruit salad, a creamy medley of fruit, coconut and miniature marshmallows, is a long-time family favorite that's a must-have at holiday meals.
1 cup whipping or heavy cream
1/4 cup powdered sugar (or taste)
1 teaspoon vanilla extract
1 cup sour cream
1 naval orange, zested and supremed*
1 cup sweetened flaked coconut
2 cups miniature marshmallows
1 (20-ounce) can pineapple tidbits, well drained
2 (11-ounce) cans mandarin oranges, well drained
2 cups seedless red or green grapes, washed and dried (or a combination of both)
- In large mixing bowl, beat together whipping cream, powdered sugar and vanilla until stiff peaks form.
- Stir sour cream to loosen up and gently fold into whipped cream just until blended.
- Fold in orange zest, coconut and marshmallows, then fold in the supremed orange segments, pineapple, mandarin oranges and grapes.
- Transfer ambrosia to serving dish. Cover and refrigerate for 1 to 2 hours before serving.
Makes 12 servings.
*To Supreme an Orange: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.
Tip: For best results be sure to drain the canned fruit well.
Variation: Reduce the pineapple and mandarin oranges by half and add the same amount of any fresh or frozen fruit that suits your fancy such as sliced bananas, chopped unpeeled apple, whole strawberries, blueberries, cut peaches and nectarines.
Nutritional Information Per Serving (1/12 of recipe): 194.2 calories; 41% calories from fat; 9.3g total fat; 19.5mg cholesterol; 24.7mg sodium; 242.2mg potassium; 28.3g carbohydrates; 1.5g fiber; 20.6g sugar; 26.8g net carbs; 1.9g protein.