ambrosia

Here is my first contribution to my own Festive Food Fair.

I first tried Ambrosia when I was about 12 years old and it has special meaning to me since it was made by the wife of one of my father's closest friends.

It was New Years Eve and all the adults got ridiculously drunk and debauched, and it was at that moment that I realised life wouldn't end when I turned 20.

I liked this recipe so much that I asked Bridget to write it down for me. It may even be one of the first things I ever made on my own initiative.

When I read the recipe, I was horrified to discover what it was made out of. The ingredients sounded awful together (sour cream and marshmallows!). I couldn't believe that the tasty little dessert salad was made from this horrid concoction.

Then I got over it.

It's an excellent salad for a BBQ or as part of a dessert buffet, but I'm not so sure I'd serve it with savoury food as I've heard some people do.

Enjoy!

Ambrosia
Adaptation of a recipe by Bridget Krep. Serves 8.
Ingredients:
1 cup desiccated coconut
1 cup pineapple pieces (canned or fresh)
1 cup orange slices, peeled, deseeded and pith removed
1 cup cherries, stone removed
1 cup marshmallows
1½ cups sour cream
Method:
Mix together well and chill overnight.



Tags: morsels and musings food blog food and drink australia recipes recipe festive food fair salad dessert coconut marshmallow orange pineapple cherry cherries sour cream