Quite some time ago, I promised a new snack category for recipes, snackmade. Enfin! Le début.
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I recently went to an urban barbecue and brought my summer-time pot-luck standard, ambrosia. It’s not fancy and it’s not gourmet, but people love it, even if they are fancy and gourmet. Ambrosia’s one of those fluid recipes, with a million variations. It’s more of a concept, combining canned fruit and marshmallows and letting it meld together in puffy sweetness. Below is my crowd-pleasing recipe. Some would argue that ambrosia requires fruit cocktail or nuts or whipped cream. Some say that it’s technically a "salad", while some call it dessert. Indeed, there are no wrong answers. I like to try to keep a one-to-one ratio of fruit to marshmallow, and use equal volumes of each fruit.
Recipe after the jump.
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1 10-ounce package mini-marshmallows
1 20-ounce can crushed pineapple, drained
2 11-ounce cans mandarin oranges, drained
2 bananas, peeled and sliced
1 cup shredded coconut
2 cups sour cream
2 10-ounce jars maraschino cherries, drained
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In a large mixing bowl, combine all the ingredients except cherries. Cover with plastic wrap and refrigerate six hours or overnight. Just before serving, mix in cherries.
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I do not know how long this will keep in the fridge, because there is never any left over.
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