Pomegranate Ambrosia Salad Recipes
CRANBERRY POMEGRANATE AMBROSIA SALAD
Cranberry Pomegranate Ambrosia Salad will be the best fruit salad you ever make! It is wonderfully light, sweet, tangy, refreshing, EASY, make ahead (AKA stress free!), and always a swooning favorite!
Provided by Jen
Time 4h10m
Number Of Ingredients 9
Steps:
- Finely chop cranberries in a food processor. Add to a fine mesh sieve and push out any excess moisture (over the sink). Add drained pineapple and push down with a spatula to remove any excess moisture. Stir in sugar until well combined. Place sieve over a bowl, cover and place in the refrigerator. Let chill 2 hours up to overnight.
- Add cranberry mixture to a serving bowl. Stir in the marshmallows, followed by Mandarin oranges. Set aside.
- Beat heavy cream in a large mixing bowl for 1 minute then beat in powdered sugar. Continue to beat until soft peaks form. Fold vanilla yogurt into whipped cream.
- Fold the whipped cream mixture into the cranberry mixture. Right before serving, garnish with the pomegranate seeds. Serve immediately or best if chilled 1-4 hours.
POMEGRANATE AMBROSIA SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop.
- Mix the sour cream, heavy cream, lemon zest and juice together in a large bowl along with the ancho powder and 1/4 teaspoon salt. Add the pineapple, oranges, pomegranate, marshmallows, coconut and pecans and toss to combine. Serve immediately or refrigerate until ready to serve.
FLORIDA AMBROSIA SALAD
Provided by Kris Wessel
Categories Salad Fruit Juice Citrus Fruit Dessert Christmas Vegetarian Buffet Grapefruit Tropical Fruit Coconut Pineapple Vegan Kumquat Pomegranate Apple Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample-you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)
- Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips-you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.
- Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.
POMEGRANATE AMBROSIA SALAD
This is a traditional Southern salad that makes Thanksgiving dinner and Christmas dinner great. Kids love this stuff!
Provided by Alexis
Categories Salad Fruit Salad Recipes
Time 8h20m
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl, combine the pomegranate seeds, pineapple, bananas, apples and pecans. Stir in the mayonnaise and salad dressing until evenly coated. Cover and refrigerate overnight before serving.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 27.1 g, Cholesterol 2.1 mg, Fat 7.3 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 41.4 mg, Sugar 20.6 g
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