Heavenly Holiday Dessert - Ambrosia

Whether it's for a barbeque on Memorial Day or the 4^th of July, or for a special dinner on Thanksgiving or Christmas, this dessert will draw praise from everyone, guaranteed! You might even find yourself making it more often (maybe a special Valentine's Day treat?) just because it's so wonderful. It truly is "Ambrosia!"

I can't claim to have created this recipe. I've had it since the late 1960s and I don't know where it came from before that. But I know it's fantastic and I think you'll agree. Here's the recipe:

Holiday Fruit Salad (Ambrosia)

Juice from a medium can of pineapple chunks
3 eggs
1 cup sugar
2 Tbl. flour
2 Tbl. butter

Mix the sugar and flour in a large bowl. Boil the juice. Beat the eggs, then add them to the sugar mix. Slowly pour the boiling juice into it, stirring as you pour.

Put it back on the stove, add the butter, cook, stirring, until the butter melts and blends. Immediately remove from heat. Cool, then pour into a quart sized glass jar. (I suppose a plastic container would be okay but I'm guessing. I've only ever used glass.)

Cover and refrigerate for 24 hours. You can actually do this a day or two before, but I wouldn't leave it for too long. On the day of the event, finish the recipe:

1 can fruit cocktail, drained. (Here's where you can choose to put in fresh fruit instead, but I'd stay away from melons. Too watery.)
2 bananas, cut in slices
the drained pineapple chunks
mini-marshmallows (or not)
walnuts, pecans or favorite nuts (or not)
1/2 pint whipping cream
either mint sprigs or halved strawberries for garnish

Gently mix all your solid ingredients in a large bowl. Set aside.

Whip the cream until it forms peaks and then gently fold it into the dressing from the fridge (which is now in a bowl.) Fold that into your fruit mixture. Garnish with mint, strawberries (or both) and serve.

Serves 4-6 as dessert or 8-10 as a side dish with dinner.

This is well worth the effort and time. The dressing is about the best I've ever tasted. I've tried Ambrosia from many places over the years and none, I repeat none, come even close. There's something about letting the dressing sit for a day or so that infuses it with immense yet delicate flavor.

My favorite time to serve Ambrosia is at Thanksgiving. Sometimes I serve it as a side dish along with cranberry sauce. The sweetness of the Ambrosia compliments the saltiness of the gravy on our mashed potatoes. Sweet and salty go together so well depending on what they are. (I don't think I'd mix chocolate with potato chips, although stranger things have probably happened.) I do hope you like your Ambrosia! Happy holidays.