Since the kids and I are focused on the arctic this week, I wanted to make a side dish that looks like snow (and feels appropriate for winter). Once again, enter marshmallows!
This Ambrosia Salad has been a staple on our Thanksgiving table for as long as I can remember. Turkey or ham dinners would not be the same without it. The sweet fruit and marshmallows provide the perfect contrast to the savory meats, dressing, and sides.
And even though I associate this dish with the holidays, I feel free to include it in family dinners throughout the year. It’s a fun surprise for the kids when they see a sweet treat on their dinner plate – especially when it looks like little snowballs!
When I originally asked my mom to share this recipe, what she handed me was a list of ingredients without any measurements. That’s typical of my mom, but in this case it’s really true – you can just change the amounts based on your family’s preferences. If you like pineapple more than oranges, use a larger can of the chunks. If you love coconut, by all means dump in some extra. As you can see from my recipe, we go heavy on the marshmallows!
Quick note: use the sour cream sparingly. A little bit goes a long way towards thinning out the salad, especially because the sour cream mixes with the fruit’s juices as it sits in your fridge. You don’t want a runny ambrosia, so start with a small amount of sour cream and add more at the last minute to thin if necessary.
- 1 8 ounce can pineapple chunks, drained
- 1 11 ounce can mandarin oranges, drained
- ¼ cup sweetened shredded coconut
- 1 cup miniature marshmallows
- 2 Tablespoons sour cream
- Combine all ingredients in a medium bowl. Refrigerate until ready to serve. As it sits, the juices from the fruit will loosen the salad; however, if it seems too dry, just add a bit more sour cream.