There are some foods which seem to be more popular in certain regions of our country than others. Such is the case with ambrosia.
Ambrosia is especially popular in the South but is enjoyed throughout the country. Ambrosia salad recipes first began appearing in American cookbooks in the late 1800s.
As a fruit salad with many mouthwatering variations, ambrosia can be served as a dessert or as part of a buffet or picnic. It is essentially juicy sweet fruit and miniature marshmallows folded into a rich, creamy dressing of sour cream, whipped cream or whipped topping, and grated coconut.
This recipe for ambrosia calls for summer’s freshest fruit and colored marshmallows to make it even more appealing, as if it needed anything other than its natural flavor for that.
- 1 (8 ounce) container sour cream
- 1 (8 ounce) container whipped topping, thawed
- 1 (8 ounce) can pineapple tidbits, drained
- 1 cup finely chopped fresh, ripe but firm, peaches
- 1 cup finely chopped fresh, pitted sweet cherries
- 2 cups colored miniature marshmallows
- 1 cup grated coconut
- In a large bowl, gently combine sour cream and whipped topping.
- Add remaining ingredients and fold together until well-combined.
- Refrigerate 1 – 2 hours before serving.