Simple Ambrosia Salad - Site info

Ingredients

For the fruit mixture:

1½ cups (165 g) fresh cranberries, halved
2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed
1½ cups (212 g) pears, peeled and cubed
1½ cups (211 g) fresh pineapple, cut into ½ inch chunks
½ cup (49 g) coconut flakes (unsweetened or sweetened)
2 cups (100g) mini marshmallows
1½ cups (220 g) Mandarin orange supremes (see Chef’s Tips)

For the dressing:

1 cup (250 ml) heavy cream, cold (1¾ cups whipped)
¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
1 tsp (5 ml) pure vanilla extract
½ tsp (3 g) salt
1 cup (250 ml) sour cream, cold

Garnish (optional):

1 cup (250 ml) sour cream, cold
Sugared or fresh cranberries
Mandarin orange supremes
Coconut flakes
Pistachio, finely chopped

Equipment

Scale or dry measuring cups

Liquid measuring cup

Measuring spoons

Large bowl

Plastic wrap

Sieve

Stand mixer with whisk attachment OR large bowl with a hand mixer

Large rubber spatula

Golden Yellow Sugar

Instructions

For the fruit mixture:

Step 1

Add halved cranberries into a large bowl. Sprinkle the two tablespoons of the Redpath® Golden Yellow Sugar over the fruit and stir to cover. Cover and refrigerate, stirring halfway through; 30 minutes.

Step 2

Using a sieve, drain cranberries of any juices to prevent the mixture from turning pink. Place macerated cranberries back into the bowl. Add in the cubed pears, pineapple chunks, and coconut flakes. Stir until fruit is evenly distributed. Add the mini marshmallows and Mandarin orange segments (see Chef’s Tips).

For the dressing:

Step 1

In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream on medium speed until cream begins to thicken.

Step 2

Sprinkle in the Redpath® Golden Yellow Sugar, vanilla extract, and salt. Whip on medium-high speed just until stiff peaks form; do not overbeat. Fold in the sour cream.

To assemble:

Step 1

Transfer the cream into the fruit mixture. With a large rubber spatula, gently fold into the fruit mixture. Cover and place into the fridge to chill and allow the flavours to meld; at least 4 hours, but preferably overnight.

Step 2

When ready to serve, gently fold to ensure any juices are redistributed throughout the salad. Garnish bowl and/or individual servings with sugared or fresh cranberries, additional mandarin supremes, coconut flakes, or finely chopped pistachio for colour and added crunch.

Chefʼs Tips

To supreme a Mandarin orange (or any citrus fruit), use a sharp paring knife (or chef’s knife for larger fruits), and slice off the top and bottom, removing part of the white pith/membrane and exposing the fruit. With the fruit sitting firmly on a cutting board, start at the top of the fruit and slice along the contour of the Mandarin orange, removing the peel, pith, and thin membrane of the fruit. Repeat process until the orange is completely free of peel. Once that is done, lay the orange on its side and use a paring knife to cut in between the membranes to remove each orange segment.

The drained juices from the cranberries can be used to sweeten tea or sparkling water.

Mix the mini marshmallows and mandarin oranges after the dressing has been added to the bowl to minimize the risk of orange segments breaking.

Cara Cara oranges, Navel oranges, Tangerines, or any preferred citrus fruit can be used in place of the mandarin oranges.

Use ripe but firm pears for this salad. Use Bartlett or D’anjou pears for a softer bite and Bosc pears if you prefer more of a crisp texture.

When making the dressing, chill bowl and whisk attachment in the freezer for at least 15 minutes before making. Heavy cream and the sour cream should be fridge-cold to ensure dressing whips up.

If pressed for time, well-drained canned fruit (packed in juice, not syrup) of each fruit can be used.

Sliced strawberries can be used in place of the cranberries if desired. Alternatively, any seasonal fresh fruit can be substituted for the fruit used in this recipe.

Ingredients

Equipment

Instructions

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