Tropical Ambrosia Salad

During the wintertime, seasonal citrus and tropical fruits are usually widely available. They are a good source of vitamin C and moisture during dry winters.

This salad is a “healthier” take on one of those old classic “potluck/party” salads; updated with more “real foods” from the original (usually containing artificial whipped cream “topping” and marshmallows).

It’s still more of a dessert (and definitely not a “veggie” salad!), but it has been a fun addition to potlucks and other gatherings, with a bit of a “pina colada” flavor. It has been appreciated by some guests as a “lighter” dessert, as an alternative to the richer cakes or other dessert table items.

Our favorite homemade marshmallow recipe is from Katie (omit the peppermint for this recipe; use the Vanilla Marshmallow Option). Just cut them into little “mini marshmallow” sized pieces. Measurements of the fruits are approximate; you can use canned or fresh fruits.

Tropical Ambrosia Salad

2 Cups Crushed Pineapple (drained, if really juicy)
2 Cups seedless Mandarin Orange Segments (if using canned, drain well)
2 Cups “Mini-Sized” Marshmallows (homemade recipe)
1 Quart Plain Yogurt
1 Cup Unsweetened, Shredded Coconut
1/2 tsp. real Vanilla (optional)

Combine all ingredients well in a large bowl, and refrigerate at least 3 hours or overnight. Serve chilled.

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