Thanksgiving and Christmas dinners mean turkey and Mama's Southern Ambrosia. We don't cook turkeys any other time of the year and we don't make ambrosia. My family loves fruit and fruit salads and we make them year round but throwing in those few extra ingredients and calling it ambrosia puts them into a catagory all its own. It's sweet and tart, soft and crunchy and just plan yummy. The perfect side for all the rich flavors of your turkey dinner. It's beautiful served in your fancy holiday bowl and it is great as a left over treat. Try it, I know you'll enjoy it. It's yummy!
Mama"s Southern Ambrosia
1 large can of pineapple chunks – drain off the juice
1 large can of mandarin orange sections – drain off the juice
1 large can of peaches – chopped into bite size pieces and drained
2 bananas – sliced and sprinkled lightly with lemon juice so as not to brown 1 ½ Cups of mini marshmallows – the pastel ones are pretty in here
1 can or half a bag of shredded sweetened coconut – more or less to taste
1/2 Cup of red cherries cut into half. Can be left out, we do sometimes.
¾ Cup of chopped Pecans – can use more or less to taste
1 pint container of Sour Cream
2 tablespoons of Light Brown Sugar – Stir well into the sour cream and let sit awhile to dissolve
Carefully fold all ingredients together and serve in a pretty bowl. We sometimes use a trifle bowl and it looks so nice that way. Ambrosia is best after it has set for a few hours in refrigerator and even overnight giving the flavors time to meld.
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