Recipe: Fruit salad

This was the third of the three new recipes I tried for this year’s Thanksgiving meal. I thought this one turned out decent.

My mother & sister liked it so much they ate it even when they were full from everything else.

This is a slightly modified version of the “Ambrosia Fruit Salad” from the December/January 2013 Cook’s Country magazine. If you have a subscription or are interested in starting one, you can find the full article and original recipe here. As with all Cook’s Country recipes, it is well worth reading the accompanying article to find out the recent history of that recipe in general, and how they developed their specific variation.

Yes, I know I should call what I am making Ambrosia, but I read enough Greek mythology in school that calling anything manmade “ambrosia” seems . . . well, weird.

Fruit Salad

  • 5 large oranges
  • 2 large grapefruits
  • 1/2 – 1 pineapple, or equivalent amount of precut unsweetened pineapple wedges
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 5 Tbsp confectioner’s sugar (do not substitute regular, the cornstarch in confectioner’s sugar is necessary)
  • 1-1/2 cups toasted sweetened shredded coconut for garnish

DO NOT FULLY MIX UNTIL JUST BEFORE YOU ARE READY TO SERVE THIS. The fruit can be precut & drained before final mixing, and the dressing can be premixed before final mixing. But don’t do the final mixing until you are ready to serve this.

Oranges: Cut peeling off so no pith remains on the sections. Cut into quarters. Slice quarters into 1/4 inch thick slices.

Grapefruits: Cut peeling off so no pith remains on the sections. Cut sections out of internal membrane. This will be messy. If any flesh is still in large pieces after it has all been cut out, cut those pieces into 1/4 inch slices

Pineapple: If using fresh, then peel and core as usual. Cut into 1 – 2″ wide spears, cut those into 1/4″ slices. If using precut, slice into 1/4″ slices about 1 – 2″ across.

Mix all fruit in a colander. Mix in 2 Tbsp confectioner’s sugar, let sit and drain for 30 minutes.

Dressing: Whip the cream, sour cream, 3 Tbsp confectioner’s sugar, and 1/2 tsp vanilla extract with a mixer until stiff peaks form, 3-5 minutes or more depending on your mixer.

Fold dressing into mixed fruit, sprinkle some of the toasted coconut on top as garnish and have the rest nearby in a small bowl for people to add more to their servings as they wish.

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