Reviewed: Dec. 24, 2007

This was REALLY good! LOVED IT!

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chicana_peach

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 4, 2007

The next time I make this I will leave the nutmeg out since it was way over powering. I also cut the other spice in half like suggested.

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jess v

Cooking Level: Intermediate

Home Town: El Campo, Texas, USA

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Reviewed: Nov. 22, 2007

One star with the spices; think about it, 1 tsp. each nutmeg & cinnamon -- with this fruit combination? Four star as a basis for a basic ambrosia, if you leave out the spices. Of course, I never make mine with Cool Whip, only real whipped cream. No one needs all those chemicals in a salad.

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Carol

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Reviewed: Nov. 18, 2007

I love this recipe! I agree with the others about reducing the coconut. And, I used chopped pecans (I am from Georgia after all) instead of the walnuts. Everything else remained the same. I get requests for this all the time.

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SugarMommy

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 17, 2007

this salad was very good but of course i changed the recipe. i didnt put any spices in it at all, used only 1/2 cup of coconut and i used strawberry cool whip topping. i took this to a thanksgiving dinner at work and there was none to bring home, thank goodness i had some while i was their.

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paula

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Reviewed: Nov. 14, 2007

Made this salad with my cooking class and they LOVED it. Okay, so it doesn't look that great but the taste is heavenly to say the least. We made one gallon of this salad and also added a lot of different fruit: 1 cup strawberrie, 2 mardarin oranges, 1 cup red and green grapes and kiwi fruit. Just add more topping to the mix and stir!

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bellaRoma

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 1, 2007

Didn't care for the nutmeg/cinnamon- without those spices and using only 1 cup of coconut, this was a keeper!

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JEN78RN

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Oct. 29, 2007

I leave out walnuts and use the fruit cocktail with the extra cherries instead of maraschino. Proportions seem to be off in this recipe - I probably use about half the whipped cream and only a dash of cinnamon. I usually throw in a splash of red food coloring to make this dish a little more fun. None of my friends seem to like it as much as I do though.

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irelandwhispers

Cooking Level: Beginning

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 27, 2007

Delicious for a picnic on a hot summer day! My 5 neices & nephews kept coming back for more.

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Lucy

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Reviewed: Jul. 7, 2007

Yum! I omitted the cinnamon, nutmeg and cherries. I also reduced the coconut to about 2 cups.

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tracy

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Reviewed: Jun. 9, 2007

Reallly good. Made it for a picnic and it was all gone in no time.

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mom2kids

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Reviewed: May 22, 2007

Very easy, light, fluffy and good - add sliced bananas!

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Traci

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Reviewed: May 3, 2007

This recipe was alright. I think i would have liked it better if there was no nutmeg but maybe thats just personal preference. I wasn't a big fan of this salad the day it was made (also the day i served it, although it did have a couple hours in the fridge) but it was way better the day after and days to come. If your thinking of making this, try making it a day or two in advance. it also tends to have more flavour this way.

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2007

Perfect recipe for Easter!

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Shira

Cooking Level: Expert

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Reviewed: Feb. 10, 2007

Not bad, but I prefer to exclude the nuts, nutmeg, and cinnamon. Also, I put a little bit less of cool whip and used fat free. In addition I added nata de coco (its like a coconut sqaures thats kind of like jel) and peaches.

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CaliMC

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Reviewed: Feb. 3, 2007

The dash of nutmeg adds a nice touch to this salad. We enjoyed it.

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MIHAELA

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Reviewed: Jan. 21, 2007

I only used 1/3 of the coconut called for. I doubled the recipe and used can of fat free sweetened condensed milk. Also, did not use nutmeg... Very good! Very sweet!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jan. 1, 2007

This fruit salad was incredibly good. I made it for Christmas morning breakfast (along with the Country Breakfast Casserole) and everyone wanted the recipe. As I was making it, I didn't think there would be enough "dressing". I thought that I would have to add more whipped topping, but it ended up being the perfect amount. Other than cutting the coconut to 1.5 cups, I followed the recipe exactly and was glad that I did. Thanks for the great recipe!

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Courtney

Cooking Level: Beginning

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Reviewed: Dec. 17, 2006

I made this on Thanksgiving as an alternative to the classic fruit salad, and it was well received. I was a little skeptical about the spices, but after trying this before and after spices, I think the cinnamon and nutmeg are essential. General consensus was that the dish was good, but that it might do well to cut down on the coconut. A suggestion I'll take when I make it again for Christmas!

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