Ambrosia Salad

Another holiday must!
Ambrosia is a staple at almost every holiday feast in the South. The basic ingredients are oranges, pineapple, coconut, mini marshmallows, pecans, maraschino cherries and cream. In the south congealed Jello-O or fruit salads are a serious thing. You either love em or hate em.



Ingredients

1 - 20 oz can pineapple chunks or tidbits, drained

1 - 11 oz can mandarin orange segments, drained or 2 cups fresh clementine segments

1/4 - cup maraschino cherries, drained and rinsed

1/2 - cup seedless green or red grapes, halved

1/2 - cup apples, chopped

1 - cup miniature regular of colored marshmallows

1 - cup sweetened flaked coconut, toasted, optional

1/3 - cup toasted pecan halves

1/4 - cup light sour cream or plain yogurt

1 - 8 oz container cool whip, whipped topping


Drain pineapple and mandarin orange segments and set aside. If using fresh clementines, peel and break apart into segments.

In large bowl, combine pineapple, mandarin oranges or clementines, grapes, cherries, apples if using, marshmallows, coconut (if using) and pecans.

In a separate bowl using a whisk combine the Greek yogurt or sour cream and whipped topping.

Add the whipped cream mixture into the fruit and gently fold. Add mixture into a bowl and refrigerate, covered for 2 - 4 hours before serving.

Servings: 4 to 6

How to Toast Pecans: Place pecans in a microwave-safe dish. Microwave, uncovered, on high for 1 -2 minutes or until lightly toasted, stirring between each minute. Watch carefully to avoid burning the nuts. I always start out with a minute, because every one's microwave is different.