Sarah's Ambrosia Fruit Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 27, 2014
I use crushed pineapple instead and I add maraschino cherries!
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Reviewed: Apr. 19, 2014
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.
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Photo by Chris Porter

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Reviewed: Apr. 18, 2014
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.
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Photo by Molly
Reviewed: Jan. 7, 2014
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.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Jul. 23, 2013
One of my most favorite "church" salads. I sometimes make this fluffy by folding in a small container of Cool Whip.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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