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This is no ordinary fruit salad. The combination of delectable fresh fruits and the creamy, sweet tang of the dressing makes this salad unique and fit for any table, especially for a holiday meal. One taste, and you'll understand why people who raise unicorns feed them ambrosia.
  • 1 cup sour cream
  • 2 tablespoons brown sugar
  • 1 teaspoon grated orange peel (orange zest)
  • 3 large oranges, peeled, sectioned and cut into chunks
  • 3 cups pineapple chunks
  • 2 ripe bananas, sliced
  • 1 large apple, cored, unpeeled, chopped
  • 1/2 cup maraschino cherries, cut in half
  • 1 tablespoon fresh lemon juice
  • 3/4 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 cup miniature marshmallows (optional)
Stir together the sour cream, brown sugar and orange peel. Chill.

Mix all fruits in a large salad bowl. Drain excess fruit juice from bowl. Sprinkle with the lemon juice and toss. Cover and refrigerate for at least 30 minutes.

At serving time, pour the chilled sour cream mixture over fruit and toss to coat. Stir in the coconut and pecans and miniature marshmallows, if desired, and serve.

Makes 10 to 12 servings.

Prep time: 40 minutes; Cooking time: 0 minutes; Ready in: 1 hour 15 minutes

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Note: Want to enjoy a cold, fruit-filled pie on a hot Summer day? Make Ambrosia Pie.


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