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ambrosia fruit salad 817762787

Creamy Ambrosia Fruit Salad Recipe

A creamy ambrosia fruit salad with pineapple, mandarin oranges, marshmallows, coconut, and pecans. Perfect for the holidays.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 20 ounce can pineapple tidbits drained well
  • 1 15 ounce can mandarin oranges drained well
  • 1 cup maraschino cherries rinsed and drained
  • 1 cup heavy whipping cream cold
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup light sour cream
  • 3 cups miniature marshmallows
  • 1 cup sweetened shredded coconut
  • 3/4 cup pecan pieces plus extra for garnish if desired
  • 1 cup seedless green grapes

Method
 

  1. Set a strainer over a bowl or sink and drain the pineapple tidbits and mandarin orange segments. Let them sit for 30 to 60 minutes so excess liquid is released. Drain the maraschino cherries, rinse them with cold water, and set them aside.
  2. In a chilled mixing bowl, whip the heavy cream with the sugar and vanilla until soft peaks form. Gently fold in the light sour cream in three additions, folding just until blended after each addition.
  3. Fold the marshmallows, coconut, and pecans into the cream mixture. Gently fold in the grapes, pineapple, mandarin oranges, and maraschino cherries. Sprinkle a little extra coconut and chopped pecans over the top if you like.
  4. Cover the bowl and refrigerate for at least 1 hour or up to overnight, then serve chilled.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 4gFat: 23gSaturated Fat: 12gCholesterol: 43mgSodium: 80mgFiber: 3gSugar: 32g

Notes

Drain the canned fruit very well; excess liquid will make the creamy dressing watery.
For a California-style twist, swap the pecans for toasted almonds or walnuts.
Using full-fat sour cream makes the salad richer, while light sour cream keeps it lighter.
You can assemble the salad up to 24 hours ahead, but do not refrigerate longer or the whipped cream will deflate.
Store leftovers in an airtight container in the refrigerator for up to 2 days; stir before serving.
Serve chilled alongside roast turkey, ham, or chicken, or as a dessert with sugar cookies.

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