Ambrosia Fruit Salad
Ambrosia Fruit Salad
Note from Mamta; I had this tropical style fruit salad at a Thanksgiving dinner in Miami this year (November 2011). It was prepared by my sister-in-law. This easy to make salad is very delicious, served as part of main meal buffet or as a dessert. Sizes of fruit tins vary slightly, so amounts are approximate. Use fruit in juice, rather than in syrup. If making small amount only, it may be worth using mixed fruit cocktail tin in place of separate tins of fruit.
Serve 15-20
Ingredients
- 1 (240 gm./8oz.) tin pears chunks in fruit juice, drained.
- 1 (240 gm./8oz.) tin pineapple chunks in fruit juice, drained
- 1 (240 gm./8oz.) tin peach chunks in fruit juice, drained
- 1 (300 gm./9oz ounce) tin mandarin oranges in fruit juice, drained
- 2 fresh apples
- 2 cups miniature marshmallows
- 1 carton (150 gm./5 oz.) sweetened yoghurt with vanilla
- 1 (425 gm./15oz) tin of pitted maraschino cherries in juice, drained (optional)
- 1 cup coconut shavings, unsweetened variety. Otherwise, you end up with a very sweet dessert.
- 1/2 cup chopped walnuts
- 1 small punnet of blueberries (optional)
Instructions
- Chop drained pears, peaches and pineapple, in to small pieces.
- Chop apple finely.
- Place pears, peaches, pineapple, apple and half of oranges & cherries in a large bowl.
- Add everything else and mix gently.
- Transfer to a serving bowl, decorate with saved oranges and cherries.
- Cover with a cling film and chill in a fridge until needed.