Florida Ambrosia Salad Food

AMBROSIA SALAD (THE BEST FRUIT SALAD)

Steps:

• Mix pineapple, mandarin oranges, Cool Whip, sour cream, marshmallows, and shredded coconut together in a bowl.
• Cover bowl with plastic wrap and refrigerate until flavors blend. Refrigerate for at least 2 hours. Tastes even better when chilled overnight.

AMBROSIA SALAD

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Spread the pecans on a small baking sheet and bake, stirring once halfway through, until lightly browned and toasted, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
• Whip the heavy cream in a medium bowl with an electric mixer to stiff peaks. Stir in the sour cream by hand until combined. Stir in the marshmallows, pineapple and coconut. Gently fold in the mandarin oranges. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to overnight.
• Right before serving, roughly chop the pecans. Fold the pecans and maraschino cherries into the ambrosia salad. Transfer to a serving bowl and serve immediately.

AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

FLORIDA AMBROSIA SALAD

Steps:

• Preheat the oven to 400°F.
• Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
• Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
• Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.

HOLIDAY AMBROSIA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
• Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
• Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.

TANGY AMBROSIA SALD

Steps:

• Combine all ingredients except marshmallows; chill for several hours.
• Add marshmallows right before serving.
• Also good with chopped pecans added!
• Note: the original recipe had you mix the marshmallows in at the same time as the other ingredients, but I prefer to add them later as stated to keep them from getting mushy.

HAWAIIAN AMBROSIA SALAD

Steps:

• Drain fruit well.
• Mix all ingredients together.
• Refrigerate for 24 hours.
• Be sure fruit is well drained or Ambrosia will be mushy.

AMBROSIA SALAD WITH FRUIT COCKTAIL

Steps:

• Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
• Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
• Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.