"MY SISTER and I loved this salad because we thought it tasted like a dessert. We ate a lot of Jell-O when we were growing up, but this was our favorite gelatin dish. I always make this salad for picnics. I provides a fruit and a vegetable, and bright color as well."
Toasted coconut adds fun flavor to Ambrosia Fruit Cups. It's a breeze to toss together in minutes, or can be made ahead and chilled if you're serving a large group.
"You can substitute almost any kind of fruit." Edna assures. "Another good combination is kiwi, bananas and strawberries. They taste wonderful together, and they're colorful, too."
When a friend brought this salad to a picnic, every bit of it was devoured. I never would have thought apple pie filling in a fruit salad would produce such delicious results.
-Misty Frazier, Kennewick, Washington
In Washington Court House, Ohio, Clara Coulston stirs sweetened walnuts into this colorful salad that includes oranges, grapes and strawberries. "It's easy to remove the skin from the kiwifruit with a vegetable peeler," she suggests."I also use a mango instead of a peach when available."
"I can't believe how easy this pretty salad is to make," says Carolyn Tomatz of Jackson, Wisconsin. The colorful blend of bananas, pineapple, pears and peaches and grapes is tossed with a creamy pudding sauce. "People of all ages enjoy this dish," Carolyn notes.
This hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.—Nancy Lange, Phoenix, Arizona