Quick Ambrosia Fruit Salad Recipe

Quick Ambrosia Fruit Salad Recipe photo by Taste of Home

Read reviews (21)

Rate recipe

“This fresh and creamy salad is a favorite around my house. I make it with plenty of fruit, yogurt for dressing, then mix in just enough 'goodies' (marshmallows and coconut) so it tastes like the rich version I grew up with.” Fuss-free! Trisha Kruse - Eagle, Idaho

This recipe is:

Contest Winning

Quick

[X]

Rate Quick Ambrosia Fruit Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Quick Ambrosia Fruit Salad Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 can (8-1/4 ounces) fruit cocktail, drained
1 can (8 ounces) unsweetened pineapple chunks, drained
1 cup green grapes
1 cup seedless red grapes
1 cup miniature marshmallows
1 medium banana, sliced
3/4 cup vanilla yogurt
1/2 cup flaked coconut

Directions

In a large bowl, combine all the ingredients. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 191 calories, 4 g fat (3 g saturated fat), 2 mg cholesterol, 48 mg sodium, 40 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Ambrosia Fruit Salad in Simple & Delicious January/February 2009, p35

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.