How do I make ambrosia salad?

Question

what type of fruits can i put in it? ingredients? how long does it last? can i use fresh fruit instead of canned?

Answer 1

Ambrosia is fruit dessert that is also a salad. We Southerners always add it to Thanksgiving and Christmas menus to allow us to have the illusion that we’re not in too much trouble with our diets, because after all, "We only had ambrosia for dessert!"
The better the oranges in it, the better it is. Splurge and get flavor-filled navel oranges if you can. In any case, seedless oranges are a must. If there are going to be children at the meal, you can add maraschino cherries—sans stems. My mother always did, perhaps because one of my treasured memories from childhood was when my father took me to the men’s club and ordered me a Shirley Temple with a maraschino cherry. I ate nearly a whole bottle, thanks to the indulgent waiter.

6 navel oranges
1 pineapple, peeled, cored, and cut into cubes
1 cup coconut, shredded fresh, fresh frozen, or packaged sweetened, according to taste or tradition
1 large banana
1 small (4 1/2-ounce) bottle maraschino cherries, drained well (optional)

Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.

Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.

When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.

Serve the ambrosia in your prettiest glass bowl. It will become a tradition.

Makes 8 servings.

Answer 2

Orange sections
Pineapple sections
grapefruit sections
coconut

Those are the pretty standard ingredients for ambrosia. You can also add marshmallows, whipped topping and cherries. You can use fresh or frozen or canned fruit.

I have no idea how long it lasts. It always disappears the first night when I make it.

Answer 3

I usually use fresh fruit with this recipe. It last about 4 days in the fridge in an airtight container.


INGREDIENTS:
11 ounce can mandarin oranges, undrained
1-1/2 cup flaked coconut
8-1/4 ounce can chunked pineapple, drained
2 bananas, sliced
PREPARATION:
In a 1-quart glass mason jar (with glass lid and rubber ring), place ingredients, in order. Seal and invert jar. Refrigerate. Stir salad before serving. Makes 4 cups.