Indian Ambrosia Recipe
Curry powder adds a great touch of spiciness to a classic ambrosia salad. Use any canned fruits you'd like.
SERVES ► 6
- 1 (15-ounce) can pineapple tidbits
- 1 (15-ounce) can sliced peaches
- 1 (15-ounce) can mandarin oranges
- 2 bananas
- ½ cup sour cream
- 1 teaspoon curry powder
- ½ cup shredded coconut, toasted
Drain pineapple tidbits, reserving 2 tablespoons juice. Drain peaches and mandarin oranges, saving the juice for another recipe.
Chop peaches into pieces. Combine canned fruits in serving bowl.
Peel bananas and cut into slices. Add to canned fruits and mix gently.
In small bowl, combine sour cream, reserved pineapple juice, and curry powder and mix well.
Spoon over fruits in serving bowl, do not toss.
Sprinkle with toasted coconut, cover, and chill for 2–3 hours before serving.
Fruit Juices
Whenever you drain a canned fruit, save the juice! You can add it to smoothies, use it as the base for a gelatin fruit salad, or even freeze the juice in ice cube trays to use in fruit drinks or as snacks for kids on a hot day. You can even mix the juice with softened ice cream and refreeze it to serve as dessert, topped with nuts or toasted coconut.
