Fruit Ambrosia Recipe 465

Steps:

• In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

Steps:

• Drain pineapple, reserving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange zest to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pineapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut.

Steps:

• Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

Steps:

• Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

Steps:

• Combine the orange juice, club soda, and banana in a blender and puree until smooth.
• Pour over the fresh fruit mixture.
• Sprinkle with the nutmeg and cardamom.
• Cover and refrigerate until ready to serve.
• Sprinkle on the coconut and serve immediately.

Steps:

• For the coconut: Preheat the oven to 350F and spread the coconut in an even layer. Toast for 8-10 minutes, turning the coconut (with a spatula) halfway between. Watch closely, that it's ready when it turns golden brown. If you're not careful, it can easily burn. Set aside to cool. For the fruit: Grate 1 teaspoon zest from 1 orange; set aside. Cut away peel and pith from oranges and grapefruits. Quarter oranges and grapefruits, then slice crosswise into ¼-inch-thick pieces. NOTE: I recommend using the "supreme" method of slicing the grapefruits, which is more time-consuming. This isn't mandatory, but the membrane in between slices can be a bit "chewy". Combine oranges, grapefruits, pineapple. Taste the fruit. I find that my fruit was very fresh, and quite sweet (including the grapefruit) so I didn't need to add sugar. Otherwise, add 2 tablespoons sugar in bowl and toss gently to combine. Transfer fruit mixture to colander set over bowl and let drain for 30 minutes, stirring occasionally; discard liquid (or save for another use). NOTE You can prepare the fruit up to 24 hours in advance and the dressing up to 4 hours ahead. For the whipped cream: Using a stand mixer fitted with the whisk attachment, whip cream, sour cream, remaining 3 tablespoons sugar, orange zest, and vanilla together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Taste the whipped cream. I found that I needed to add a couple more tablespoons of sugar and a little more vanilla. So, adjust to your personal taste. NOTE: For makeahead, refrigerate the components separately and combine to serve. Gently fold fruit mixture, whipped cream mixture, and coconut together in bowl. Serve.

Steps:

• Make ginger syrup: In a heavy-bottomed saucepan over medium-high heat, combine sugar, ginger, and 1 cup water. Bring to a boil, and lower heat to medium. Cook for 20 minutes; set aside to cool.
• In a medium bowl, mix together kiwis, orange, blackberries, plums, pineapple, nectarines, and coconut. Drizzle about 1 cup ginger syrup over the fruit mixture. Using a rubber spatula, gently stir the fruit.
• Place heavy cream and confectioners' sugar in a large bowl. Using a wire whisk, whip cream to form soft peaks. Fold in amaretto.
• Spoon 2 tablespoons whipped cream into each of six glasses, then some fruit; continue until the glasses are topped with 1/4 cup cream. Sprinkle with coconut, and serve immediately.