Ambrosia Fruit Salad

This Ambrosia Fruit Salad is a bit of a splurge as far as salads go, but a perfectly tasty recipe for your Thanksgiving or Christmas table! There are certain salads I seem to reserve for the holidays. The term ‘salad’ usually conjures up visions of lettuce or other greens tossed with a creamy, or vinegar-based dressing, and other ingredients. But rules are broken during the holidays and salads which include marshmallows and whipped cream dressings are acceptable fare!

Ingredients:
½ cup heavy cream
2 tablespoons sugar
½ cup sour cream
3 cups mini marshmallows
1 cup mandarin orange slices, drained
1 cup pineapple tidbits, drained
1 cup fresh green (or red) seedless grapes, halved if large
1 cup sweetened coconut flakes
½ cup chopped toasted pecans
1 8.25 jar maraschino cherries, drained and rinsed (mine were bourbon soaked)

Instructions:
In a large bowl, whip the heavy cream with the sugar until stiff peaks form. Beat in the sour cream until smooth.
Add all the rest of the ingredients except for the cherries, and use a rubber spatula to mix. Mix in the cherries.
Chill for at least 2 hours before serving.

Notes:
– A combination of sweetened whipped cream and sour cream provided the creamy dressing (from Alton Brown’s version). Not much sugar was needed since the marshmallows provide additional sweetness.
– I used both canned and fresh fruit: canned pineapple tidbits, canned mandarin oranges, bagged coconut, fresh grapes, and a jar of maraschino cherries. Add or eliminate ingredients according to your preference!
– Mini-marshmallows and pecans are classic additions I included as well.
– Toast, then cool your pecans if you’d like to enhance their flavor.
– The maraschino cherries will bleed and color the dressing pink. To avoid that, place your cherries on paper toweling to dry the excess juices, and mix in just before serving.
– I only used part of the cans of mandarin oranges and pineapple. Feel free to add all the fruit so you don’t have to deal with leftover canned fruit.
– So many recipes used Cool Whip, and though I’ve definitely enjoyed those kinds of ambrosia salads in the past, I loved this no Cool Whip version so much more!

Please follow & like us: