Clementine Ambrosia

IF YOU HAVE THE WHEREWITHAL, as my Grandmother did, to wrestle and conquer a fresh coconut, I highly recommend you do it. There is really nothing like the taste of fresh, right out of the shell, coconut. I have done it in the past, but I'm afraid I have become a wimp and now used frozen coconut, which is a fine substitute. 

My Grandmother always made a big bowl of Ambrosia for Christmas. The aroma of the oranges and the sight of the sunshiny colors bathed in a sweetened creamy sauce always provides for me fond memories of her. 

Southerners love something sweet right along with dinner which is why you see so many sweet salads in Southern cuisine. Such is the case with Ambrosia which tastes marvelous with your Christmas ham.  It can also be served for dessert along with a slice of pound cake, or for a snack with a cup of hot coffee. Dare I say this salad can be served over ice cream? 

Clementine Ambrosia
8 - 10 Clementine tangerines, peeled, sectioned, and sections halved
2 cups fresh chopped pineapple
2 cups fresh (or frozen, thawed) coconut
2 cups mini marshmallows
1 cup sour cream

Mix all ingredients and chill overnight. The acidity of the fruit and sour cream melt the marshmallows forming a sweet, creamy sauce.