📝 About This Recipe
A true classic of Southern hospitality, this 'Food of the Gods' is a whimsical fusion of tropical flavors and nostalgic textures. This recipe elevates the traditional potluck staple by combining bright citrus, velvety whipped cream, and nutty toasted coconut for a sophisticated balance of sweetness and tang. It is the ultimate refreshing finale to a heavy meal or a delightful centerpiece for a festive brunch.
🥗 Ingredients
The Fruit Base
- 22 ounces Mandarin oranges (canned, drained very well)
- 20 ounces Pineapple tidbits (canned in juice, drained thoroughly)
- 1 cup Maraschino cherries (stemmed, halved, and patted dry)
- 1.5 cups Fresh green grapes (halved lengthwise)
- 2 cups Miniature marshmallows (fruit-flavored or plain white)
The Creamy Binder
- 1 cup Heavy whipping cream (very cold)
- 1/2 cup Sour cream (full fat for best texture)
- 2 tablespoons Powdered sugar (sifted)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Texture and Garnish
- 1 cup Sweetened shredded coconut (toasted for extra flavor)
- 1/2 cup Pecan halves (toasted and roughly chopped)
- 4-5 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
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1
Begin by draining the canned mandarin oranges and pineapple tidbits in a fine-mesh sieve for at least 15 minutes to ensure no excess liquid thins the dressing.
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2
While the fruit drains, toast the shredded coconut in a dry skillet over medium-low heat, stirring constantly until golden brown and fragrant (about 3-5 minutes). Remove from heat immediately.
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3
In the same skillet, toast the pecan halves for 2-3 minutes until they release their nutty aroma. Let them cool, then chop them into bite-sized pieces.
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4
Slice the maraschino cherries in half and place them on a paper towel. Pat them firmly to remove excess red syrup; this prevents the salad from turning pink.
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5
In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or whisk, beat until soft peaks form.
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6
Add the powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form, being careful not to over-mix into butter.
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7
Gently fold the sour cream into the whipped cream using a rubber spatula. This adds a sophisticated tang that balances the sweetness of the fruit.
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8
Add the drained oranges, pineapple, halved grapes, and patted-dry cherries into the cream mixture.
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9
Sprinkle in the miniature marshmallows and half of the toasted coconut.
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10
Using a broad folding motion, combine the ingredients until every piece of fruit is luxuriously coated in the cream binder.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally 4 hours. This allows the marshmallows to soften and the flavors to meld.
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12
Just before serving, give the salad one gentle stir to redistribute the juices.
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13
Transfer the salad to a chilled glass serving bowl to showcase the vibrant colors.
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14
Top with the remaining toasted coconut and the chopped toasted pecans for a final crunch.
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15
Garnish with a few whole maraschino cherries and a sprig of fresh mint for a professional, elegant presentation.
💡 Chef's Tips
Always drain your fruit more than you think is necessary; excess moisture is the enemy of a fluffy ambrosia. For a lighter version, you can substitute the whipped cream and sour cream with 1.5 cups of whipped topping, though the flavor will be less rich. If the salad seems too thick after chilling, fold in a tablespoon of the reserved pineapple juice to loosen it up. Avoid using fresh pineapple or kiwi if making this a day in advance, as their enzymes can break down the dairy proteins and make the salad watery. Toasting the coconut is a game-changer—it adds a depth of flavor that raw coconut simply cannot provide.
🍽️ Serving Suggestions
Serve in individual chilled crystal coupes for an elegant vintage dessert presentation. Pairs beautifully with a crisp, sparkling Moscato d'Asti or a light Hibiscus iced tea. This is the perfect accompaniment to a salty honey-glazed ham during Easter or Christmas dinner. Serve alongside buttery shortbread cookies to provide a textural contrast to the soft fruit. For a summer brunch, offer it as a side to a savory quiche or smoked salmon platter.