Tag: fruit salad

This easy tropical fruit salad is a slight twist on the 50’s classic. It makes a festive holiday side, that is quick and simple enough that children can help make it.

Click the links below if you’re looking for our other holiday recipes:

• DeAnna’s Favorite Frosted Sugar Cookies
• Kaylie’s Grandma’s Holiday Squares Florentine
• Crock Pot Cinnamon Nuts

Ingredients:

• 1 – 14oz. can of Pineapple Tidbits in JUICE (we use Dole)
• 1 – 14oz. can of Mandarin Oranges in JUICE
• 1 – 16oz. jar of Maraschino Cherries (no stems)
• 5 oz. of Sweetened Shredded Coconut (about 3/4 of a small bag)
• 1 tub of Cool Whip, thawed (can add more if extra whip is your thing!)
• 1 5 oz. container of Black Cherry (Fruit on the Bottom) Greek Yogurt (we use Choibani Black Cherry greek yogurt with fruit on the bottom, Mixed Berry could also work.)
• 1 cup of Green Grapes (we leave them whole, but you can half them if desired.)
• 1 tablespoon of Strawberry flavored instant Jello
• 5 oz. (1/2 bag) of mini Marshmallows

Directions:

1. Drain both the mandarin oranges and pineapple well and place in large bowl.
2. Add in shredded coconut, grapes, and yogurt. Mix to incorporate all ingredients.
3. Add Cool Whip to the bowl, sprinkle with 1 tablespoon of the instant Jello. Mix well.
4. Reserving the juices, (we’ll use some of it in a moment) add the cherries to the salad.
5. Use the remaining cherry juice to sparingly tint and flavor the fruit mixture to your tasting. Only add a tablespoon or two of cherry juice at a time and stir until it is light pink in color.
6. Add marshmallows and stir.
7. Cover and return Ambrosia to fridge for at least an hour before serving.

NOTE: Too much liquid makes this salad runny. It should be fluffy. If you find you’ve added too much juice, add some more Cool Whip to help counter.