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Citrus Ambrosia Salad
Melissa Hart

Citrus Ambrosia Salad

Ambrosia began as citrus and coconut before marshmallows and canned fruit cocktail took over. This version keeps oranges, pineapple and coconut, then uses a modest cream dressing. It is dessert wearing a salad name, but at least it tastes fresh.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 navel oranges
  • 2 cups fresh pineapple chunks
  • 1 cup sweetened shredded coconut
  • 1 cup miniature marshmallows
  • 1/2 cup toasted pecan halves
  • 3/4 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Slice the peel and white pith from the oranges and cut the flesh into bite-size pieces over a bowl.
  2. Drain the orange pieces and pineapple in a colander for 10 minutes so they do not water down the dressing.
  3. Whip the cream, powdered sugar and vanilla to soft peaks.
  4. Fold the oranges, pineapple, coconut, marshmallows and pecans into the cream just until coated.
  5. Refrigerate for 1 hour and serve within 6 hours while the fruit still has texture.