Ambrosia salad is a creamy fruit salad that can be made a bunch of different ways using an old fashioned recipe that has been around for years. I actually stumbled upon it in an old 50s cookbook and was amazed at some of the ingredients it called for. All of the fruit required was canned and much of the fillers were artificially flavored. I knew I could use fresh ingredients to transform this into a more modern, light dessert.
This recipe is apparently a holiday classic but I think it would make a refreshing side dish at a cookout or snack during the summer. I added cinnamon and ginger to enhance the flavor and pecans for some crunch, but feel free to experiment with whatever spices and nuts you prefer. You can also use whatever fruit you have on hand as long as the measurements match up. This may look like a regular ol’ fruit and yogurt bowl, but the combination of all the flavors result in a timeless Southern favorite.
This recipe is apparently a holiday classic but I think it would make a refreshing side dish at a cookout or snack during the summer. I added cinnamon and ginger to enhance the flavor and pecans for some crunch, but feel free to experiment with whatever spices and nuts you prefer. You can also use whatever fruit you have on hand as long as the measurements match up. This may look like a regular ol’ fruit and yogurt bowl, but the combination of all the flavors result in a timeless Southern favorite.
YIELDS
3–4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup diced pineapple
- 1/2 cup diced mango
- 1/2 cup diced strawberries
- 1/2 cup pomegranate seeds
- 1/2 cup blueberries
- 1/2 cup sliced grapes
- 1/2 cup shredded coconut
- 1/2 cup pecan pieces
- 1 can coconut milk
- 3 tbsp cane sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup plain yogurt
Directions
1. Slice and dice all of your fruit and mix together in a large bowl. Add the coconut and pecans and mix. Set aside.
2. Scoop the thick layer of coconut cream from the can of coconut milk and add to a mixing bowl. (Set the liquid aside and put away for use in the kitchen at another time.)
3. Beat the coconut cream on high with a mixer until peaks begin to form and a whipped topping is created.
4. Add in the sugar, cinnamon, ginger, and yogurt and continue to beat until light and smooth.
5. Pour the mix over the fruit and stir until well coated. Refrigerate until it’s time to serve.
Also by Lauren: Thai Banana Spice Spring Rolls
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Photo: Lauren Sacerdote
