Best Fruit Ambrosia Recipes

AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

SARAH'S AMBROSIA FRUIT SALAD

Steps:

• Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

QUICK AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine all ingredients. Chill until serving.

AMBROSIA SALAD WITH FRUIT COCKTAIL

Steps:

• Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
• Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
• Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

FRUIT AMBROSIA

Steps:

• Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

TROPICAL AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine the first seven ingredients., In a small bowl, beat cream until soft peaks form. Fold in yogurt until blended. Pour over fruit mixture; stir to coat. Sprinkle with almonds. Refrigerate until serving.

FRUIT SALAD - AMBROSIA STYLE

Steps:

• Drain all cans of fruit.
• In a large bowl add drained fruit, marshmallows, sour cream and coconut if using. Mix well to combine.
• Refrigerate for at least 6 hours, overnight if possible. This allows the juices to blend with the marshmallows and sour cream.
• One hour before serving, slice bananas and add to rest of the fruit, stir to combine.
• If it seems to dry add a little more sour cream.
• Enjoy!

AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine sweetened condensed milk, sour cream & lime juice; mix well. Stir in the remaining ingredients (except cherries & nuts); cover & chill at least 3 hours or overnight. To prevent cherries from "bleeding", fold them gently into the salad just before serving, and top with chopped nuts if desired.
• Salad may also be frozen and served like ice cream.

AMBROSIA FRUIT SALAD

Steps:

• Combine the first seven ingredients; gently fold in yogurt. Refrigerate until serving. If desired, top with toasted coconut.

EXTREME AMBROSIA FRUIT DESSERT

Steps:

• In a large bowl, combine the Cool Whip topping, coconut (if using) chopped walnuts, fruit cocktail, pineapple, oranges, marshmallows, cherries, nutmeg and cinnamon; mix all together very well (adjusting the cinnamon and nutmeg to suit taste).
• Chill in refrigerator for 2 or more hours before serving.
• Delicious!

5-INGREDIENT AMBROSIA FRUIT SALAD

Steps:

• If using whole marshmallows - cut in quarters.
• If using Whipping Cream -the 1/2 cup must be whipped before mixing with other ingredients.
• Mix all ingredietns. Chill several hours or overnight.

AMBROSIA FRUIT

Steps:

• Drain pineapple, reserving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange zest to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pineapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut.

GINGERED WINTER FRUIT AMBROSIA

Steps:

• Whisk together the lime juice, honey or agave nectar and ginger in a small bowl.
• Cut away the peel and white pith from the grapefruit. The easiest way to do this is to cut the ends off, then stand on one end and cut away strips of skin and pith at the same time. Hold the grapefruit over your serving bowl and cut the sections away from the membranes that separate them. Place in the bowl.
• Peel, core and dice the pears. Add to the grapefruit. Add the grapes, dates, pomegranate seeds and chia seeds. Stir the lime-ginger marinade and toss with the fruit. Chill for 30 minutes or longer and toss again.
• Sprinkle the coconut over the top and serve.

FILIPINO AMBROSIA FRUIT SALAD WITH MACAPUNO

Steps:

• Drain the fruit cocktail, macapuno and coconut gel well, set aside.
• With the back of a spoon blend the cream cheese with 1/2 can of condensed milk and mix until smooth.
• You can use more condensed milk and/or cream cheese if desired.
• In a large bowl, combine all ingredients together.
• Chill for 30min-1hr or freeze.
• Enjoy!

EASY AMBROSIA FRUIT SALAD

Steps:

• Mix all ingredients together in a large bowl. Chill until served.

TROPICAL-FRUIT AMBROSIA GELEE

Steps:

• Bring pineapple juice to a boil in a medium saucepan; continue to boil, skimming foam from top, 5 minutes. Meanwhile, combine coconut milk and 1/2 cup cold water in a medium bowl, then sprinkle with gelatin. Let stand until softened, about 5 minutes. Pour hot pineapple juice over gelatin mixture, stirring until gelatin is dissolved. Let cool completely.
• Whisk together cream and vanilla in a large bowl until foamy. Slowly add sugar, whisking until soft peaks form. Whisk in yogurt and gelatin mixture until thoroughly combined. Refrigerate until thickened slightly and beginning to set, about 20 minutes.
• Whisk mixture again until smooth. Fold in coconut, papaya, and cherries. Lightly coat a nonreactive 10-to-12-cup bowl with cooking spray; transfer mixture to bowl and smooth top. Cover and refrigerate until firm, at least 8 hours and up to 1 day.
• Dip bottom of bowl into warm water 30 seconds, then run a thin knife around edge to loosen. Invert bowl onto a platter, then lift to remove bowl. (If gelee does not release, return to warm water 20 seconds more.) Serve, with pineapple wedges.

AMBROSIA (FRUIT SALAD)

Steps:

• 1. Make sure that crushed or tidbit pineapple and mandarin oranges are well drained.
• 2. Prepare the apple last so that it doesn't begin to oxidize, or mix it into the sour cream right away.
• 3. Add all of the ingredients to a bowl, EXCEPT for the mandarin oranges and marshmallows; mix well.
• 4. Gently stir in the marshmallows and mandarin oranges being careful not to break the oranges apart.
• 5. Cover bowl and refrigerate for at least 4 hours or overnight. Serve and wait for the compliments.
• 6. *Note: My mom's recipe called for pecans, I prefer walnuts. Use what suits your taste the best. Too much coconut will give the dish a chalky feel, but will still taste great, just be sure to use very fresh coconut.
• 7. I added the grapes and cherries to my version, and you can add raisins, bananas, strawberries, blueberries, etc. Even if you omit the coconut or nuts it's still wonderful.

HOLIDAY AMBROSIA FRUIT FLUFF

Steps:

• In a small bowl toss the cranberries with sugar; set aside for 30 minutes at room temperature.
• In a large bowl combine the marshmallows with chopped apples, grape halves, pineapple and chopped pecans.
• Add in the sugar-coated cranberries and toss to combine.
• Fold in the Cool Whip topping.
• Cover and chill until ready to use.
• Before serving sprinkle with coconut.

CREAMY FRUIT AMBROSIA

Steps:

• Combine pineapple and peaches in a large bowl, cover and chill.
• Combine yogurt and preserves,stir well.
• Spoon 1 cup fruit mixture into each of 6 individual dessert dishes, top each with 2 1/2 tablespoons yogurt mixture, 1 teaspoon coconut and 1/2 teaspoon pecans.

FRUIT AMBROSIA

Steps:

• Make ginger syrup: In a heavy-bottomed saucepan over medium-high heat, combine sugar, ginger, and 1 cup water. Bring to a boil, and lower heat to medium. Cook for 20 minutes; set aside to cool.
• In a medium bowl, mix together kiwis, orange, blackberries, plums, pineapple, nectarines, and coconut. Drizzle about 1 cup ginger syrup over the fruit mixture. Using a rubber spatula, gently stir the fruit.
• Place heavy cream and confectioners' sugar in a large bowl. Using a wire whisk, whip cream to form soft peaks. Fold in amaretto.
• Spoon 2 tablespoons whipped cream into each of six glasses, then some fruit; continue until the glasses are topped with 1/4 cup cream. Sprinkle with coconut, and serve immediately.