📝 About This Recipe
A quintessential staple of Southern holiday tables and church potlucks, this 'Food of the Gods' is a luscious cloud of tropical flavors and nostalgic textures. This recipe elevates the classic by combining juicy citrus, sweet maraschino cherries, and toasted coconut with a velvety, homemade whipped cream base. It is a refreshing, creamy, and vibrantly colorful dessert that perfectly balances the tartness of fruit with the whimsical chew of miniature marshmallows.
🥗 Ingredients
Fruit Components
- 22 ounces Mandarin oranges (canned, drained very thoroughly)
- 20 ounces Pineapple tidbits (canned in juice, drained very thoroughly)
- 1 cup Maraschino cherries (stemmed, halved, and patted dry with paper towels)
- 1.5 cups Green grapes (halved lengthwise)
- 1/2 cup Fresh pomegranate arils (for a modern tart crunch)
The Creamy Base
- 1.5 cups Heavy whipping cream (very cold)
- 1/2 cup Sour cream (full fat for best flavor)
- 1/4 cup Powdered sugar (sifted)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Texture and Garnish
- 3 cups Miniature marshmallows (fruit-flavored or plain white)
- 1 cup Sweetened shredded coconut (toasted lightly)
- 1/2 cup Pecan halves (toasted and roughly chopped)
- 3-4 pieces Fresh mint sprigs (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. Excess moisture is the enemy of a fluffy ambrosia.
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2
While the fruit drains, place the shredded coconut in a dry skillet over medium-low heat. Stir constantly for 3-5 minutes until golden brown and fragrant, then immediately transfer to a plate to cool.
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3
Slice the green grapes and maraschino cherries in half. Lay them on a double layer of paper towels and pat the tops dry to ensure no red dye or juice bleeds into the cream.
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4
In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer with a whisk attachment, beat on medium-high speed until soft peaks begin to form.
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5
Gradually add the powdered sugar and vanilla extract to the whipped cream. Continue beating until stiff peaks form, being careful not to over-beat into butter.
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6
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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7
In a separate extra-large bowl, combine the drained oranges, pineapple, halved grapes, and halved cherries.
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8
Add the miniature marshmallows and half of the toasted coconut to the fruit mixture, tossing gently to distribute.
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9
Add the creamy base to the fruit bowl. Using a large spatula, use a 'fold and cut' motion to incorporate the cream without crushing the delicate mandarin segments.
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10
Once combined, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the marshmallows to soften and the flavors to meld.
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11
Just before serving, give the salad one very gentle stir to redistribute the juices.
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12
Garnish the top with the remaining toasted coconut, chopped pecans, pomegranate arils, and a few fresh mint sprigs for a beautiful presentation.
💡 Chef's Tips
Always drain your canned fruit longer than you think; a watery ambrosia loses its 'cloud' appeal. If using fruit-flavored marshmallows, ensure they are fresh and soft for the best textural contrast. For a lighter version, you can substitute the homemade whipped cream with an 8oz tub of whipped topping, but the flavor won't be as rich. To avoid a pink salad, ensure your cherries are patted completely dry before folding them into the cream. Wait to add the toasted pecans until the very moment of serving to maintain their buttery crunch.
🍽️ Serving Suggestions
Serve in a vintage glass trifle bowl or individual crystal coupes to showcase the colorful layers. Pairs beautifully with a salty honey-glazed ham or roasted turkey during holiday feasts. For a refreshing beverage pairing, serve with a chilled Sparkling Hibiscus Tea or a dry Prosecco. Accompany with thin lace cookies or shortbread fingers for a delightful textural contrast. This dish also works wonderfully as a side 'salad' next to a savory Southern brunch spread.