Ambrosia
This is a dish that we serve on Christmas Eve with ruebans. This makes quite a bit, but it is yummy! It looks pretty with cut strawberries around the edge of the bowl. I first made this recipe (rather than buying it from the deli at the grocery store) Christmas 2006.
This is a dish that we serve on Christmas Eve with ruebans. This makes quite a bit, but it is yummy! It looks pretty with cut strawberries around the edge of the bowl. I first made this recipe (rather than buying it from the deli at the grocery store) Christmas 2006.
- Carbohydrate 32.25575 g
- Cholesterol 0.373333333333333 mg
- Fat 6.50371666666667 g
- Fiber 2.40433330951879 g
- Protein 1.66568333333333 g
- Saturated Fat 5.85737666666667 g
- Serving Size 1 1 Serving (118g)
- Sodium 64.2816666666667 mg
- Sugar 29.8514166904812 g
- Trans Fat 0.16678 g
- Calories 186 calories
Step-by-step
- Spread whipped topping onto bottom and up side of 2 1/2 quart serving bowl.
- Mix the rest of the whipped topping and the rest of the ingredients together and refrigerate 1 hour or until ready to serve.
Managing Moisture and Texture
Substituting fresh citrus segments for canned mandarin oranges introduces excess liquid that rapidly breaks down the whipped topping. Drain canned fruit thoroughly in a colander for at least 10 minutes before mixing. Pressing the pineapple gently with a rubber spatula extracts trapped juices, preventing a watery consistency in the final bowl.
Refrigeration and Resting Windows
Chilling the mixture for exactly one hour allows the miniature marshmallows to hydrate slightly from the fruit juices. Extending the refrigeration window past 24 hours causes the coconut to become overly soggy and degrades the emulsion of the whipped topping. Maintain a refrigerator temperature of 38 degrees Fahrenheit during this resting period.
Freezing and Storage Behavior
Freezing this salad separates the emulsion completely upon thawing, resulting in an unpalatable watery pool beneath spongy, deflated marshmallows. Consume the entire batch within two days of mixing for optimal texture. Store leftovers covered tightly with plastic wrap pressed directly against the surface to prevent a dried-out skin from forming on the coconut.
