Elegant Ambrosia Fruit Salad
An Updated Tropical Fruit Salad Recipe
Fruit salad recipes are often way too boring. Not this one. Crushed ginger snaps, fresh mint and glazed walnuts make this ambrosia fruit salad a recipe to remember.
Fruit salad recipes can offer a refreshing counterpoint to just about any meal. This ambrosia fruit salad is heart-healthy, and it works well with everything from roast pork tenderloin to baked barbecued chicken. It is also a great take-along salad for a picnic, family reunion, or baby shower.
Despite the upscale taste of this ambrosia fruit salad, it is really one of those easy fruit salad recipes you can put together in less than fifteen minutes. The crushed ginger snaps and walnuts add a nice crunch. To preserve that texture and to keep the fruit salad from getting mushy, wait until the last minute to add the topping.
If you're looking for a more Hawaiian fruit salad flavor, you can add 1/4 cup sweetened flaked coconut to this recipe. Toast the flaked coconut lightly by spreading it out in an even layer on a cookie sheet and baking in a 350-degree oven for about 3 to 5 minutes. Then sprinkle the toasted coconut on with the other toppings.
Elegant Ambrosia Fruit Salad Recipe
- 1 15 oz. can pineapple chunks in fruit juice (not syrup)
- 2 11 oz. cans mandarin oranges in fruit juice (not syrup)
- 1 large banana, cut into chunks
- 2 cups cantaloupe, cut into chunks or balls with a melon baller
- 1/4 cup fresh mint
- 6 ginger snaps, crushed
- 2 oz. glazed walnuts
Drain pineapple chunks and mandarin oranges. Dump into a large clear serving bowl. Add banana chunks and cantaloupe balls. Wash the fresh mint, then chop finely in a chiffonade (roll it tightly like a cigar, then chop it so you get thin little strips). Add the fresh mint and toss with the fruit until well combined. Top the fruit salad with the crushed ginger snaps and glazed walnuts. Serve immediately.
Make Ahead Tip: If you're not serving the fruit salad immediately, mix together the fruit and the mint and refrigerate until ready to serve. Just before serving, top with the crushed ginger snaps and walnuts.
Makes 8 to 10 servings.
Per serving (based on 8): 177 calories, 5 g fat (0 g saturated fat), 0 mg cholesterol, 32 g carbohydrate, 2 g fiber, 3 g protein, 51% vitamin A, 81% vitamin C, 3% calcium, 11% iron
For more delicious and healthy salad recipes, see also:
- Carrot Raisin Salad
- Broccoli Salad Recipe
- Bok Choy Salad
- Christmas Salad Recipe
- Pea Salad Recipe
- Jicama Salad Recipe
- Shrimp Salad with Spinach and Orzo Pasta
- Fuji Apple Walnut Chicken Salad Recipe
