One dish my family served on Thanksgiving stands out in my memory more than any other: ambrosia. Canned fruit cocktail was drained, mini marshmallows added, and the whole thing was tossed in a cloud of sweetened whipped cream. If I got more than one of those pink cherries, it was like heaven.
You know, it’s too bad we can’t eat like that all the time.
Even though Thanksgiving is a time for major indulgence, with all the rich foods, you, your guests, and your kids may just appreciate a fruit salad that is more fruit than cream.
This little fruit salad is just as fun, with mini marshmallows, whipped cream and all, just not as decadent. I love it for all the fresh ingredients, and the oranges and pineapple complement each other perfectly. I saw the recipe for this in a Martha Stewart Kids magazine years ago, and our family has made it almost every year since then.
1/2 cup sweetened coconut
1 half a fresh pineapple, cut in 1/2 inch pieces
4-5 navel oranges, sectioned (see here for instructions)
2 cups mini marshmallows
sweetened whipped cream (recipe follows)
1. In a small nonstick skillet set over medium heat, toast the coconut until starting to turn brown (watch carefully to prevent burning). Remove from heat to cool. Set aside.
2. Toss pineapple pieces and orange sections. Place in individual dishes and top with marshmallows, coconut, and whipped cream.
Sweetened Whipped Cream
1/4 cup heavy cream
1 tablespoon confectioner’s sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Place all ingredients in a small bowl and beat until soft peaks form.