Ambrosia Fruit Salad
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by: GoldenBlogger
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1 Granny Smith apple
1 Red Delicious apple
1 Banana (firm)
1 Can Mandarin Oranges
1 Pineapple, or 1 can diced pineapple
3/4 cup diced fresh strawberries
Maraschino cherries
about 1 cup lemon juice or concentrate
Optional:
1 can fruit cocktail
1/2 cup flaked coconut
1/4 cup chopped pecans
This recipe is easy and one of my favorite dishes at Thanksgiving or on a hot summer day. First put the lemon juice in a bowl. Then wash and chop the apples, leaving the skin on. As you chop a handful, drop them in the lemon juice to soak. When you fill the bowl, stir the apple bits around to make sure they are all coated, then removed them from the juice and place in a large serving bowl. Continue until the apples are all diced and coated with lemon juice. Then slice the banana into thin slices, and coat it in the lemon juice as well. (The lemon juice is to prevent browning of apples, and delays browning of bananas.) Add the banana slices to the apple in the large bowl. Dice the pineapple and add that (if using canned pineapple, drain the juice and add only fruit). Then add the mandarin oranges, draining the juice. The cherries should be sliced in half and pits removed. I usually add about 5 or 6 cherries. If you choose to add fruit cocktail, it usually has cherries in it so you can skip them if you want. Again, fruit cocktail should be drained, if you use it. Wash and dice or slice the strawberries until you have about 3/4 cup, and add them.
Stir all of the fruit together, mixing it well. If you like, add the coconut and/or pecans at this point, and stir again.
This makes a very pretty fruit salad. I don't add any dressing or marshmallows to mine, but instead prefer just the fruit along with coconut and pecans. My daughter doesn't like pecans, so I usually pull out a small bowl for myself and add pecans just to that part. You can add any other fruit you like (kiwis are pretty too!) or omit anything. It is best served chilled, and keeps well in the fridge for only a short time before the bananas brown. It shouldn't be prepared more than about 8 hours in advance. (The bananas may be browning the second day, but it is still fine to eat, just not as pretty.)
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I write a lot of online articles, and I like the idea of this site, so I wanted to submit some of my favorite recipes.
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