CRANBERRY POMEGRANATE AMBROSIA SALAD
Cranberry Pomegranate Ambrosia Salad will be the best fruit salad you ever make! It is wonderfully light, sweet, tangy, refreshing, EASY, make ahead (AKA stress free!), and always a swooning favorite!
Provided by Jen
Time 4h10m
Number Of Ingredients 9
Steps:
- Finely chop cranberries in a food processor. Add to a fine mesh sieve and push out any excess moisture (over the sink). Add drained pineapple and push down with a spatula to remove any excess moisture. Stir in sugar until well combined. Place sieve over a bowl, cover and place in the refrigerator. Let chill 2 hours up to overnight.
- Add cranberry mixture to a serving bowl. Stir in the marshmallows, followed by Mandarin oranges. Set aside.
- Beat heavy cream in a large mixing bowl for 1 minute then beat in powdered sugar. Continue to beat until soft peaks form. Fold vanilla yogurt into whipped cream.
- Fold the whipped cream mixture into the cranberry mixture. Right before serving, garnish with the pomegranate seeds. Serve immediately or best if chilled 1-4 hours.
AMBROSIA SALAD
During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. -Judi Bringegar, Liberty, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
FLORIDA AMBROSIA SALAD
Provided by Kris Wessel
Categories Salad Fruit Juice Citrus Fruit Dessert Christmas Vegetarian Buffet Grapefruit Tropical Fruit Coconut Pineapple Vegan Kumquat Pomegranate Apple Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
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.
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