Easter just wouldn’t be complete without the presence of an ambrosia salad. I love this colorful, sweet and creamy salad. Some people make it with fruit cocktail, but my family prepares this little gem of a salad with mostly fresh fruit. Take sweet fruit and add nuts, marshmallows and cream to the bowl for a super yummy bunny treat. Even the Easter Rabbit will not be able to refuse. Adults and children alike scramble for the last bite. If ambrosia salad is not an Easter staple for you and yours, you’re surely missing out.
All photos taken by: Nicole Presley
Ingredients for ambrosia salad:
3/4 – cup pineapple chunks (sliced in half)
1 – cup maraschino cherries (cut in half)
1 – cup green seedless grapes (cut in half)
1 – cup seedless tangerines (peeled, and chopped into cubes)
1 – basket strawberries (sliced)
1 1/2 – cups shredded sweetened coconut
1 – cup pear (cored and sliced)
1 – cup fuji apple (cored and sliced)
2 – bananas (sliced)
3/4 – cup almonds (chopped)
3/4 – cup pecans (chopped)
1 – cup sugar
1/2 – teaspoon vanilla extract
2 – cups sour cream
1 – cup mini marshmallows
In a big bowl combine all chopped fruit. Then add chopped nuts and mix to combine. Set to the side.
In a bowl add sugar, vanilla and sour cream and mix well. Then pour the sweet cream mixture over the fruit. Mix well.
Then add marshmallows to fruit and cream mixture. Mix well and serve!