Ambrosia is considered a typical and popular American picnic salad. However, it might be classified as a dessert too, since it contains marshmallows, cream, coconut and fruits. This recipe for ambrosia is based on a variety of recipes, and I tried to get it to taste as close as possible to my child memory. The ingredients are simple and they mostly come from cans (or tins as they call them in the UK)! In ancient Greek myths, ambrosia is the food or drink of the Greek gods. I have no idea who originally named this dish ambrosia in the US!
One tip is to definitely chill the ambrosia for an hour before serving, as it tastes better. However, do not chill for too long or the marshmallows start to dissolve. Another tip is to mix in the coconut if possible, as this adds a nice texture. Although it is not the healthiest salad, at least it contains some fruit!
1 tin (410g) fruit cocktail, drained
1 tin (225g) Mandarin orange sections, drained
Handful of red or green seedless grapes, cut in half
1 tin (498g) pineapple chunks, drained
1/2 cup miniature marshmallows
3/4 cup sour cream, or more if you want to make it creamier
1/4 cup maraschino cherries, halved
1/2 c shredded coconut (optional)
First, ensure to drain the tinned fruits well. Then, in a large mixing bowl, combine all ingredients except the cherries and coconut. Mix gently but thoroughly. Finally, top with the cherries and sprinkle with coconut (optional). Chill for at least an hour. Serve for dessert or as a side salad.
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