Fruit Salad - Ambrosia Style

"My Mother made this salad for every Thanksgiving and Christmas Dinners. I remember looking forward to this the most, as a kid, as I loved the marshmallows and the fruit. My Mom made a big bowl of this and added shredded coconut to half of it and left the other without for those of us non-coconut lovers. This is so quick and easy yet so tasty and refreshing, especially with a big heavy holiday meal. I also found out that this is a common Hawaiian Luau side dish. Time does not include chilling time."
 
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photo by DeniseBC photo by DeniseBC
photo by DeniseBC
Ready In:
10mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Drain all cans of fruit.
  • In a large bowl add drained fruit, marshmallows, sour cream and coconut if using. Mix well to combine.
  • Refrigerate for at least 6 hours, overnight if possible. This allows the juices to blend with the marshmallows and sour cream.
  • One hour before serving, slice bananas and add to rest of the fruit, stir to combine.
  • If it seems to dry add a little more sour cream.
  • Enjoy!

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Reviews

  1. I was a bit iffy on using sour cream but this ended up being the best ambrosia salad I have ever had! The first time I used the bananas but I could not even taste them. The second time was apples but it was the wrong consistency. The third time was the charm with a cup of diced strawberries. This recipe is definetely a favorite of mine
     
  2. My mom added chopped walnuts.. Awesome addition.. Enjoy..
     
  3. This was like a trip to the holidays at my grandma's! Cool, comforting, and delicious. I waited to fold in the bananas until serving & sprinkled with toasted coconut (just because that's how my grandma did it.) Thanks for reminding me of the recipe! Made for ZWT7.
     
  4. Delicious, easy to prepare, and nostalgic salad. Thanks, diner524, for this classic! Made for Best of 2009 Cookbook Tag Game.
     
  5. We'll jump on the 5 star bandwagon for this one diner! I made this yesterday to refrigerate overnight and we had it for dessert tonight. I halved the recipe for the 2 of us and made as directed except for using the refrigerated fruit in jars because I had in on hand. I also used coconut because I love it! Definitely plan on refrigerating this overnight or so for the best flavor melding. I snuck a bit or two when mixing and the flavor definitely changes when it has had time to meld. Often we see a variation of this here made with cool whip or the such, but we liked the tang of the sour cream--I used light. Made for "I Recommend" Tag Feb-10
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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