Stacy Lyn's Ambrosia Salad Recipe
Ambrosia fruit salad was one of my Granny Gray's traditional Easter recipes. This version is both easy and heavenly.
Ingredients
- 1/2 cup maraschino cherries
- 1 cup heavy cream
- 2 tablespoon powdered sugar
- 4 ounces sour cream
- 5 cups mini marshmallows (about 10 ounces or one bag)
- 2 cups grated unsweetened coconut shreds
- 1 fresh pineapple peeled, cored, and cut into cubes
- 1 cup canned mandarin orange segments
- 1 1/2 cups toasted pecans chopped
- 1 cup green grapes cut in half
Instructions
- Place the maraschino cherries in a strainer and rinse with cold water. Allow to drain for about 30 minutes.
- In the large bowl of a stand mixer with the whisk attachment, place the cream and sugar and whip until stiff peaks are formed. Add the sour cream and whisk to combine.
- Add the marshmallows, coconut, pineapple, mandarin orange sections, pecans, cherries, and grapes. Gently fold in the ingredients with a spatula to combine.
- Transfer the ambrosia salad to a serving bowl, cover, and chill in the refrigerator for 30 minutes before serving.
Notes
Stacy Lyn’s Note: Nothing’s worse than a watery ambrosia! To keep that fruit sharp and fresh, drain all the fruit before adding it in. If you are making this ahead, wait until you are ready to serve the dish to add the mandarin oranges and the toasted pecans.
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