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For Easter dinner with the neighbors this year, I asked what I could bring and they suggested ambrosia. I’ve never made the fruit salad before and was surprised to learn that it dates back to the nineteenth century. The salad never graced my family’s Easter table. From what I read, most families have their own recipe. And the addition of coconut is controversial. At least between the Cowboy and me. Only one dinner guest didn’t appreciate the coconut, so it’s staying in my recipe. I’ve even started making a mini version of this fruit salad for an after-dinner treat during t he hot months.

Enjoy,

Lynn

Ambrosia

11-ounce can mandarin o ranges, drained

8-ounce can crushed pin eapple, drained

1 cup swe et green grapes

1 cup sliced fresh strawberries (Note: this will add a pink t int to the mix)

2 cups sweetened s hredded coconut

2 cups miniatu re marshmallows

8-ounce cont ainer Cool Whip

Mix and chill. Some recipes I found used canned fruit cocktail (15-ounce) rather than fresh fruit. It may be an easy recipe, but it’ s oh, so good.

And for my mini version? I slice a handful of strawberries and a banana into a bowl. Top with a spray of whipped cream and a sprink le of coconut.