MAMA BEAR COOKBOOK SERIES
  • HOME
  • ABOUT US
    • Mama Bear Blog
    • Publishing Our First Few Books
    • From Publisher to Shelf
    • w/ My Grandsons
    • Kids Together
    • Family Memories
    • Remembering Grandparents
  • COOKING W/ BABY BEARS
  • CAST IRON CHEFS
    • Cast Iron Chef Bloopers
    • Cast Iron Chef Jaymin >
      • Memories w/ Jaymin
      • Nani & Jaymin
      • Cooking w/ Rudy
    • Cast Iron Chef Romen >
      • Memories w/ Romen
      • Nani & Romen
    • Cast Iron Chef Trent >
      • Memories w/ Trent (Tiggah)
      • Trent w/ Mom
    • Cast Iron Chef Christina >
      • Memories w/ Christina
      • Christina w/ Mom
    • Cast Iron Chef Lauren >
      • Memories w/ Lauren
      • Lauren w/ Mom
    • Cast Iron Chef Marcy >
      • Memories w/ Marcy
      • Marcy w/ Nani
    • Cast Iron Chefs Colorado Bears >
      • Memories w/ Olivia
      • Nani & Olivia
    • Cast Iron Chefs Belize Bears >
      • Memories w/ Rivera Family
      • Chocolate Cheesecake
  • COOKBOOK SERIES
    • Trent's Belizean BBQ >
      • Sneak Peek
    • Belizean Jungle Sunrise (Christina) >
      • Sneak Peek
    • Belizean Cupcake Queen (Lauren) >
      • Sneak Peek
    • Belizean Roadside Bakery
    • Grandma's Candy Jar
    • Grandpa's Rainforest Chicken
    • Marcy's Book of Beverages

Ambrosia Salad

Picture
AMBROSIA FRUIT SALAD
15 oz. can mandarin oranges
15 oz. can peach slices, drained
8 oz. can pineapple tidbits
5 oz. jar maraschino cherries, stems removed
¾ c. fresh green grapes, halved lengthwise
¾ c. sweetened coconut flakes
¾ c. mini marshmallows
½ c. chopped pecans, optional
¼ c. diced crystalized ginger, candied ginger
4 oz. sour cream
4 oz. cool whip
pinch of salt
Instructions
  • Set a large colander in the sink.
  • Pour the mandarin oranges, peaches, pineapple tidbits, and cherries in the colander.
  • Once they are well drained, chop each peach slice into 3-4 pieces.
  • Remove all cherry stems, then cut the cherries in half.
  • Cut the green grapes in half. Chop the pecans (if using) and dice the crystalized ginger pieces.
  • Set out a large salad bowl. Pour the drained fruit into the bowl.
  • Add the grapes, coconut, marshmallows, pecans, crystalized ginger, sour cream, and cool whip.
  • Add a good pinch of salt and gently mix the salad until everything is well incorporated.
  • Cover and refrigerate until ready to serve.
  • Can be made up to 7 days in advance.
Notes:  Best not to add nuts if you are making this dish for a gathering.  You never know who has nut allergies. This recipe can be easily doubled.


Cooking w/ Baby Bears

The love of a family, is one of life's greatest blessings.