The first time I ate tropical fruit salad was at a company pot luck, I think, in celebration of Thanksgiving. It’s quick and easy, and it’s a great substitute for one of the heavier desserts. I use canned tropical fruit and mandarin oranges, but any soft fruit will work.
Tropical Fruit Salad Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Ingredients
- 2 15- ounce cans tropical fruit salad drained
- 1 15- ounce can mandarin oranges
- ½ cup walnuts chopped
- ½ cup miniature marshmallows
- ½ sweetened coconut shredded
- 1 8- ounce container Cool Whip
Instructions
- Drain the fruit and oranges until all liquid is gone. Add nuts, marshmallows, and coconut and toss. Fold in Cool Whip. Refrigerate. Served chilled.
This was always called ambrosia salad when I lived south of the mason-dixon line. 🙂 I love it.