CHARLOTTE, N.C. (WBTV) - One of the things Mary King looked forward to on her family’s table at both Thanksgiving and Christmas was her mom’s ambrosia. It’s a simple recipe, but it’s tradition whipped up with love. Mary’s mom was the youngest of six kids and shared with Mary how she and her dad (Mary’s grandfather) would stay up late cutting up the oranges for the ambrosia on Christmas Eve. Because Mary’s mom was the youngest of six and her dad was active in the U.S. Army, Mary’s mom remembers it as some of her fondest one-on-one moments with her dad. In recent years, Mary also found an ambrosia recipe on a blog site called Cakes Cottage that she now uses, as well, which incorporates Greek yogurt and Cool Whip. Both recipes/ingredients are listed below.
Traditional Ambrosia Salad (Mary’s Mom):
- 8 Large Navel Oranges (to feed 6-8 people, peeled & sliced)
- 8-10 maraschino cherries (drained & with them stems removed)
- ¼ cup of coconut shreds
- Use a knife to peel the outside edges of the oranges until the bright orange of the oranges is revealed.
- Use the knife to shred small to medium size pieces of the orange into a medium-sized bowl
- Mix in the coconut shreds with the oranges
- Half the maraschino cherries and scatter them across orange and coconut mixture
Mary’s ambrosia twist courtesy of Cakes Cottage (with just a little variation): https://cakescottage.com/2016/05/21/ambrosia-salad/
- 12 oz can of Mandarin Oranges (drained)
- 15 oz can of diced pineapples
- 12 oz can maraschino cherries (drained)
- 1 container of Greek yogurt 5-6oz (Mary uses plain or vanilla)
- Tub of cool whip (8 oz)
- 1 package of coconut shreds
- 1 cup of mini-marshmallows (Mary uses plain marshmallows)
See the attached link for a step-by-step process!