Creamy Ambrosia Fruit Salad Recipe Is a Refreshing Side Dish or Dessert (6 Ingredients) by Ann Marie G. Halstead
My mom’s mother was Mary Patitucci, whom we grandkids lovingly called Grandma “Tucci.” She was unlike any other grandmother I knew. She was loving and sweet and fun, but she didn’t dress like other grandmas (for instance, she wore bright red lipstick at all times!) and you’d be more likely to find her playing cards or hanging out with family or at the race track than in the kitchen. I adored her. I’d like to think I inherited some of her independent spirit.
The only food I ever remember Grandma Tucci making when I was a kid was ambrosia – it was her signature dish. We’ve lost her hard copy recipe over the years, but my mom has put together an ambrosia dessert recipe that’s very close, if not perfect. This fruit-forward recipe is great for spring, summer, fall and winter.
Photo credit: all photos under license from BigStock
This easy gluten-free ambrosia recipe has just six ingredients and takes about 10 minutes to put together. The fun side dish is made with whipped cream, shredded sweetened coconut, mandarin oranges, pineapple tidbits, maraschino cherry halves and mini marshmallows. The chopped nuts are optional. The low-calorie, low-sodium ingredients are put into a bowl, combined then refrigerated for two hours prior to serving. So easy and delicious, plus you get the health benefits of fruit!
Pro Tip: For a festive look, use multi-colored marshmallows.
I’m happy to pass on my beloved Grandma’s signature ambrosia fruit salad recipe to you. Serve a big bowl of this old-fashioned ambrosia as a sweet snack at your next family get-together. It is perfect for Thanksgiving, Easter or anytime!
Cuisine: American
Prep Time: 10 minutes plus 2 hours to chill
Cook Time: 0 minutes
Total Time: 10 minutes plus 2 hours to chill
Servings: 8
Ingredients
- 8 ounces frozen whipped cream, thawed
- 1 1/2 cup shredded sweetened coconut
- 15 ounces (1 can) mandarin oranges, drained well
- 20 ounces (1 can) pineapple tidbits, drained well
- 10 ounces (1 jar) maraschino cherry halves, drained very well
- 1 cup mini marshmallows, white or multicolored
- 1/2 cup chopped walnuts or pecans, optional (my family prefers walnuts)
Here's how to make it:
- In a medium-sized bowl (preferably with a lid), combine thawed whipped cream, shredded coconut and marshmallows.
- Fold in mandarin oranges, pineapple, maraschino cherries and nuts, if using. (Feel free to substitute or add other fruits to create your own special family recipe. You can use chopped walnuts or pecans, or no nuts at all.)
- Once combined, cover with the lid (or plastic wrap) and refrigerate for 2 hours before serving. Eat within a day. Store the salad in an airtight container in the refrigerator.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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