Featured Recipe
Twisted Citrus Ambrosia
By Kate
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Bright, textured fruit salad with creamy base and crunch. Uses drained canned pineapple chunks, mandarin wedges, halved maraschino cherries rinsed to cut excess sweetness. Folded sour cream and whipped topping base with shredded coconut plus mini marshmallows for chew and pecans swapped for toasted walnuts. Orange zest scattered for a pop. Chilled to meld but never soggy, serving keeps fruit fresh and mix light. Quick to assemble. Balanced sweet, tart, creamy, nutty with a hint of vanilla extract. A solid, reliable crowd pleaser with a twist.
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Prep:
20 min
Cook:
0 min
Total:
Serves:
8 servings
fruit salad
Southern
quick dessert
Introduction
Canned fruit salads aren’t a no-go if you handle fruit right. Drain until it feels dry to the touch; nobody likes soggy bites or syrup pools. Ambrosia demands layered textures—a creamy base holding chewy marshmallows, dense shredded coconut, and crunchy toasted nuts. The scent of vanilla and orange zest cuts through richness, brightening each mouthful. Quick rinse of cherries stops syrup from dominating the palette. Final chilling lets flavors knit without turning into mush. Keep fold motions gentle. No blitzing or overmixing whipped topping, or you lose volume and fluff. A no-fuss way to turn canned basics into something lively and refined.
Ingredients
About the ingredients
Swap pecans with toasted walnuts for deeper, earthier crunch that withstands refrigeration better. Draining fruit thoroughly prevents weeping and helps maintain consistency—don’t rush this step, press with paper towels if needed. Smaller marshmallows integrate better without sinking to bottom. Vanilla extract is subtle but critical; it rounds the tart citrus and sweet fruit. Coconut can be raw or toasted; toasting adds a toast nuttiness but can dry out the salad faster, so reserve toasted coconut for same-day serving. Rinsing cherries cuts artificial cloying sweetness from maraschino syrup. If fresh cherries are available, even better.
Method
Technique Tips
Draining the fruit well sets the foundation so the creamy base doesn’t get watery. Use a fine mesh strainer and paper towels to absorb all excess juice. Rinsing cherries prevents an overpowering sugar blast that’d throw the salad off-balance; pat dry carefully—too wet and you water down the mix. Toasting nuts intensifies flavor and strengthens crunch—avoid burnt nuts by stirring frequently in a dry pan. Folding technique is critical: fold to maintain delicate whipped topping texture; don’t stir vigorously or whip will collapse, losing airiness. Chill time is flexible; about an hour lets flavors combine and texture set firmly without bloating marshmallows or sogginess. Use slotted spoon to serve to avoid syrup getting on plate.
Chef's Notes
- 💡 Drain fruit well. Soggy bites ruin texture. Use fine mesh. Press with paper towels. Can’t rush this step, crucial for structure.
- 💡 Rinse cherries under cold water. Cuts syrup sweetness. Pat dry between towels. Excess syrup throws off balance of flavors.
- 💡 Toasting walnuts? Dry skillet over medium heat. Constant stirring, 3-4 minutes, fragrant aroma means they’re ready. Cool before chopping.
- 💡 When mixing, don’t overmix whipped topping. Gentle folds maintain fluff. A rubber spatula works wonders; avoid crushing the fruit.
- 💡 For a bit more stability, crushed vanilla wafers can soak up excess moisture. Adds bulk without drowning flavors. Works in a pinch.
Kitchen Wisdom
How can I prevent excess syrup pooling?
Drain fruits thoroughly, a fine mesh helps. Press with towel if needed. Important for consistency.
Can I use fresh fruit instead?
Yes, fresh oranges and real cherries add great flavor. Just ensure they're properly prepared and balanced.
What if it gets too watery after chilling?
Add crushed vanilla wafers. They soak up moisture, build bulk. No flavors lost.
How do I store leftovers?
Store in fridge, tightly covered. Best consumed within a couple days. Fresh fruit can soften easily.
