24 Hour Fruit Salad is one of the most popular traditional Christmas dishes in the South, and it is often called Ambrosia.
AMBROSIA FRUIT SALAD
Many people have their own variations of the Classic Ambrosia Fruit Salad. I have seen this recipe prepared in various ways and with different ingredients.
In the south, we call it ambrosia. I remember growing up in the '60s. This was my Father's favorite. My Mother served this salad every Thanksgiving and Christmas, and I have carried out the tradition.
My Mother's recipe called for a homemade whipped cream dressing using eggs, sugar, and whipped cream, but over the years, she modified it to just whipped cream and occasionally added sour cream.
My family prefers sweetened whipped cream. Her recipe called for canned fruit with marshmallows, coconut, and chopped pecans.
We still use canned fruit, marshmallows, and coconut in ours, but no pecans. This year, I added a jar of maraschino cherries, and they were a big hit.
The grandchildren love to see how many they can get in their serving. Got to love them :)
As the name says, you make this fruit salad twenty-four hours before serving it. The main tip I can give you is to drain all the fruit well.
I let mine sit in a colander for about an hour or so just to let the fruit dry out a little. This way, when you mix it all up, it is not so soupy and will stay creamy longer in the refrigerator.
That is if you get to keep it in the fridge.
This salad is so versatile that people serve it as a salad or a dessert. In fact, my husband likes it this way many times.
The original recipe calls for canned fruit, but you can easily substitute fresh fruit instead, and we do on occasion.
Canned or fresh fruit, you cannot go wrong with this luscious salad. Give it a try. You are going to love it!
TIPS AND TIDBITS TO MAKE THE BEST AMBROSIA FRUIT SALAD
Make Ahead. Make the salad plenty of time before serving it, and store it in the refrigerator for 24 hours.
Drain the fruit well. It is best to let it drain for at least an hour before mixing it with the other ingredients. This will ensure the salad is not watery.
Sour cream. Sour cream is an ingredient from my mother's original recipe but my family prefers just the whipped cream.
Canned fruit. The original recipe calls for canned fruit, but you can easily substitute fresh fruit instead, and we do on occasion.
WHAT YOU NEED TO MAKE 24 HOUR FRUIT SALAD
Canned pineapple chunks drained
Canned fruit cocktail, drained
Canned mandarin oranges, drained
Canned diced peaches, drained (my addition)
Maraschino cherries drained (my addition)
Sweetened coconut
Pecans, chopped (optional)
Sour cream (optional)
Sweetened whipped cream
Miniature marshmallows
Canned fruit cocktail, drained
Canned mandarin oranges, drained
Canned diced peaches, drained (my addition)
Maraschino cherries drained (my addition)
Sweetened coconut
Pecans, chopped (optional)
Sour cream (optional)
Sweetened whipped cream
Miniature marshmallows
HOW TO MAKE 24 HOUR FRUIT SALAD
In a larger bowl, add the fruit, coconut, and pecans. Gently toss everything together. Fold in the whipped cream, being careful not to crush the fruit. Add the marshmallow and fold everything together.
Refrigerate for at least 24 hours before serving.
