Recipe by smviolante
"This recipe has been in my family for years and years. We make it at every holiday family get together and everyone loves it. It's a great refreshing fruit salad for every occasion, especially summer months and hot days."
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3 (20 ounce) cans
pineapple tidbits, drained
4 (15 ounce) cans
mandarin oranges, drained
1 (16 ounce) container
1 (10.5 ounce) package
shredded coconut, or to taste
One of my most favorite "church" salads. I sometimes make this fluffy by folding in a small container of Cool Whip.
This has always been a favorite salad of mine. I made as written, but only added coconut to three-fourths of the salad and left the other fourth without for my coconut disliking guys. This recipe does make a very large bowl and it was good without getting watery for about 3 days. Just make sure you drain your fruit really well. I saved the juice from the fruit and used it to make gelatin. A delicious salad that will grace my table again.
Different than the Ambrosia salads I'm used to. Less sweet, and I could only find crushed pineapple, not tidbits, so mine was more watery. I added chopped pecans, and that was a MUST DO! Enjoyed this, even though it's not what I'm used to.
LOVE LOVE LOVE THIS SALAD!! It's best served ICE cold. I add 1 cup of shredded coconut instead of 3/4 cup. I also use fat free sour cream and the canned fruits are in their own juices.
* Percent Daily Values are based on a 2,000 calorie diet.
Sarah's Ambrosia Fruit Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 101
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