Pomegranate Ambrosia Salad Food

CRANBERRY POMEGRANATE AMBROSIA SALAD

Cranberry Pomegranate Ambrosia Salad image

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

Ingredients

1 12 oz. bag fresh or frozen (thawed) whole cranberries
1 20 oz. can crushed pineapple (drained)
3/4 cup sugar
2 cups miniature marshmallows
1 15 oz. can mandarin oranges (drained)
3/4 cup heavy whipping cream
1/3 cup Powdered sugar
1/2 cup Greek vanilla yogurt (nonfat is fine)
1 cup pomegranate arils/seeds

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

Ambrosia Salad image

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

Ingredients

1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 cup sour cream

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

Florida Ambrosia Salad image

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

Ingredients

1 coconut
3 white pink grapefruits
3 navel oranges
1 pineapple, peeled, cored, and cut into 1/2-inch chunks
1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
1/2 cup pomegranate seeds
1/2 cup unsweetened apple juice

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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