Ambrosia salad is traditionally served during the holidays in the south. Thanksgiving, Christmas, Easter. As a kid growing up on the west coast of Canada, I missed out on this fabulous tradition. My mom made bread sauce for the holidays… while yummy, as a kid I would have much preferred ambrosia!
Today ambrosia is served all year round and is especially popular during the summer. Its light texture and sweet fruits are complimented by a childhood love…MARSHMALLOWS!
I have adapted this recipe a little. I like my ambrosia creamy, so I substituted full fat greek yogurt in place of the sour cream. I also used real whipped cream instead of the fake stuff you find in a tub. I added a little honey to sweeten it up and ended up with a bowl of delicious heaven. It tasted like a cloud at the end of a rainbow. I’m in love.
To start, mix up your full fat greek yogurt with the honey. You can adjust the honey to taste.
Then whip up the heavy cream until stiff and fold in the yogurt.
Fold in the remaining ingredients (ensure your fruits have been well drained!) and chill for at least one hour in the fridge. My husband said this salad tasted even better after a full night in the fridge.
- 1 cup full fat greek yogurt
- 1/2-1 tbsp honey
- 1 cup heavy cream
- 13 oz jar marachino cherries
- 15 oz can mandarin orange slices
- 20 oz can pineapple chunks or 1 1/2 cups fresh
- 1 cup grapes sliced in half
- 1 1/2 cups sweetened coconut flakes
- 1/2 cup chopped pecans
- 1 1/2 cups miniature marshmallows
Combine yogurt and honey
Whip heavy cream until thick
Fold yogurt into whipped cream
Well drain all fruits
Fold in all remaining ingredients
Chill for at least one hour in the fridge prior to serving