Tropical Ambrosia Salad Food

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TROPICAL AMBROSIA SALAD



Tropical Ambrosia Salad image

Toss mini marshmallows with banana slices, orange sections, flaked coconut and sour cream for a delicious ambrosia recipe. Try our Tropical Ambrosia Salad for a heavenly side salad that's sure to win rave reviews from friends and family alike.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

2 cups JET-PUFFED Miniature Marshmallows
1 banana, sliced
1 large navel orange, peeled, sectioned
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Combine all ingredients except coconut in large bowl.
  • Refrigerate 15 min.
  • Stir in coconut just before serving.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 55 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 15 g, Protein 2 g

MODERN AMBROSIA SALAD



Modern Ambrosia Salad image

Ambrosia offers a little twist on traditional fruit salad. Tropical fruits blended with Greek yogurt in our modern ambrosia salad recipe make for a sweet and healthy quick snack. If you're feeling adventurous, mix even more of your favorite fruits into the ambrosia salad.

Provided by Martha Stewart

Categories     Food & Cooking     Snacks

Number Of Ingredients 7

3 mandarin oranges, peeled and sectioned, sections cut in half crosswise (1 cup)
1/2 fresh pineapple, cut in chunks (2 cups)
3 kiwis, peeled, quartered lengthwise and sliced crosswise (1 cup)
1 cup sweetened coconut, plus some for garnish
1 cup plain, thick Greek yogurt
1 tablespoon honey
1/2 teaspoon vanilla

Steps:

  • Place orange sections, pineapple, kiwi, and coconut in a bowl. Toss to combine.
  • Whisk together the yogurt, honey, and vanilla. Fold into the fruit. Garnish with coconut and serve.

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

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 :

TROPICAL AMBROSIA



Tropical Ambrosia image

I first tasted this at a local market, I finally asked for the recipe. I make it for all our family get togethers, and they love it. I do not use fruit cocktail cans because the pears & grapes turn brown and make the salad sour and bad!

Provided by anita_90802

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 5

2 (11 ounce) cans mandarin oranges
1 (20 ounce) can pineapple chunks
0.5 (16 ounce) package of sweet coconut flakes
1/2 cup sour cream
1 (8 ounce) container Cool Whip, thawed

Steps:

  • First pour out all the juice from the mandarin and pineapple chunks.
  • Put fruit in large glass bowl.
  • Stir in sour cream and coconut flakes, and fold in the Cool Whip.
  • Chill for one hour and serve.

Nutrition Facts : Calories 277.8, Fat 16.1, SaturatedFat 13.3, Cholesterol 5.1, Sodium 75.1, Carbohydrate 34.4, Fiber 2.6, Sugar 30.4, Protein 2.2

TROPICAL AMBROSIA FRUIT SALAD



Tropical Ambrosia Fruit Salad image

This special salad is my family's all-time favorite. You can make it a day in advance, but add the bananas just before serving.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 13 servings.

Number Of Ingredients 10

2 cups quartered fresh strawberries
2 cups seedless red or green grapes
2 medium bananas, sliced
1 can (20 ounces) pineapple tidbits, drained
1 can (15 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut
1 cup heavy whipping cream
3/4 cup (6 ounces) pina colada yogurt
1/4 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first seven ingredients., In a small bowl, beat cream until soft peaks form. Fold in yogurt until blended. Pour over fruit mixture; stir to coat. Sprinkle with almonds. Refrigerate until serving.

Nutrition Facts : Calories 243 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 39mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.

COOL WHIP FRUIT SALAD AMBROSIA



COOL WHIP Fruit Salad Ambrosia image

Elevate your COOL WHIP Fruit Salad to ambrosia-level deliciousness. Just add marsmallows, coconut and cherries to your creamy COOL WHIP Fruit Salad Ambrosia.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 6 servings

Number Of Ingredients 5

1 can (15 oz.) tropical fruit salad, drained
1 cup JET-PUFFED Miniature Marshmallows
1/3 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup maraschino cherries, well drained
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Combine all ingredients except COOL WHIP in large bowl; stir in COOL WHIP.
  • Refrigerate 30 min.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 24 g, Protein 0.6446 g

TROPICAL AMBROSIA



Tropical Ambrosia image

I love ambrosia of all kinds. This one I got out of a magazine. I love the toasted coconut, it just give it another level of taste. Cook time is chill time.

Provided by Jellyqueen

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 (20 ounce) can pineapple tidbits
1 (3 1/2 ounce) package instant coconut cream or 1 (3 1/2 ounce) package vanilla pudding mix
1/2 cup heavy cream, whipped
4 tablespoons flaked coconut, toasted
maraschino cherry, optional for garnish
cherry juice, optional for garnish

Steps:

  • Drain pineapple, reserving juice; set pineapple aside.
  • In a mixing bowl, whip the heavy cream.
  • In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
  • Fold in whipped cream.
  • Stir in pineapple and 3 Tablespoons of the toasted coconut.
  • Transfer to serving bowl.
  • Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
  • Chill for at least 2 hours.

Nutrition Facts : Calories 189.8, Fat 11.1, SaturatedFat 8, Cholesterol 27.2, Sodium 24.5, Carbohydrate 23.4, Fiber 1.7, Sugar 19, Protein 1.2

TROPICAL AMBROSIA CUPCAKES



Tropical Ambrosia Cupcakes image

You'll get an Ambrosia Salad PLUS Tropical Ambrosia Cupcakes with this recipe.

Provided by SweetOrdeal.com

Categories     Dessert

Time 38m

Number Of Ingredients 18

1 Duncan Hines Orange Supreme cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
20 oz. can pineapple tidbits, (drained)
15 oz. can fruit cocktail, (drained)
11 oz. can mandarin oranges, (drained)
1/2 cup Marachino cherries, (drained and chopped)
3 cups mini marshmallows
1 cup pecans, (chopped)
1 cup sour cream (8 oz. container)
2 cups Cool Whip
1 cup butter, (room temperature)
1 1/2 tsp. vanilla extract
2 Tbsp. whipping cream
4 cups powdered sugar
pinch of salt
1/2 cup sweetened coconut, (shredded)

Steps:

  • Bake the cupcakes as directed on the box. Set aside to cool completely.
  • Make the Ambrosia Salad by thoroughly draining all canned fruits. Mix all ingredients together, cover, and refrigerate.
  • Core and Fill Cupcakes: once the cupcakes are cool, core the centers out. There are gadgets you can buy to core cupcakes, best gadget I own to date. (Freeze the cores for future use, such as Trifles.). Fill each cupcake to the top only, do not heap. Return Ambrosia Salad to the frig - the remaining Ambrosia Salad can now be enjoyed as a salad on it's own.
  • Frosting: using a mixer, blend the butter and vanilla. Add half the powdered sugar and half the whipping cream. Mix well. Add the remaining ingredients and mix on high for 2-4 minutes. Be sure to scrape the bowl often. Pipe onto the cupcakes completely concealing the filling.
  • Toast the Coconut: place on a foil lined pan under the broiler or in a toaster oven. Watch carefully, it cooks fast once it starts to turn brown. Remove from heat and stir as the edges may start to brown faster than the middle. Return to heat until a nice golden brown and remove. Sprinkle on top of cupcakes.
  • Enjoy!

Nutrition Facts : Calories 393 kcal, ServingSize 1 serving

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