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Holiday Ambrosia

in Diana's Recipe Book

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(total ratings: 3)
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Servings: 12
What is Ambrosia?

Definition: [am-BROH-zhah] According to Greek mythology, ambrosia (meaning "immortality") was the food of the gods on Mt. Olympus. More recently, the word designates a dessert of chilled fruit (usually oranges and bananas) mixed with coconut. Ambrosia is also sometimes served as a salad.

Ambrosia is often served in the Southern United states at Thanksgiving and Christmas meals as a side dish or as a salad at the beginning of the meal or as a light dessert. You can use fresh or canned fruits, and add grapes or other fruits to the Ambrosia. Some use sour cream or whipped cream in place of the non-dairy whipped topping. It's really up to you and what your particular tastes are that will make the Ambrosia your special holiday or Christmas dish.

1 (11 ounce) can mandarin oranges
1 (8 ounce) can crushed pineapple, drained
3 bananas, sliced
2 cups flaked coconut
2 cups miniature marshmallows
1 cup pecan pieces
1 (16 ounce) container non-dairy frozen whipped topping, thawed
1 cup maraschino cherries

In a large bowl, combine mandarin oranges, crushed pineapple, sliced bananas, flaked coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.

Makes 12 servings.

Date: October 20, 2004


Reviewer: Nancy
Made this to take to Christmas dinner at a neighbors. Everyone loved it. I thought the consistency was perfect.

Reviewer: Nancy
Your recipe is excellent!

Reviewer: Maria
This is a definite crowd-pleaser and a reliable recipe if you don't have a lot of time. I have made this several times and I have never had leftovers. The only difference is I substitute 1 cup sour cream and one cup whipped topping for the 16 oz. whipped topping. The tanginess of the sour cream mellows with refrigeration, but it adds richness and creamier texture. I am contemplating using mascarpone cheese and whipped topping next time... I make this year-round;not just for special occasions.


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