Tag: five cup salad

Five Cup Salad, aka Ambrosia circa 1969

March 31st, 2010 — 3:18am

Direct from the Cakewalk archives, my recommendation for your very own peep show:

Five Cup Salad, aka Ambrosia circa 1969

A final Easter confession: the concoction we called Five Cup Salad, one of my mother’s specialties, appeared by demand not just for Easter but also at Thanksgiving and Christmas. I loved it unreasonably. Because it rests overnight before serving, the juices of the fruit and the moisture of the sour cream soften the miniature marshmallows until they are – almost – unidentifiable bursts of sweetness amidst the crunchy pecans and the flavors of the succulent fruits. Back in the 1960s, it was as legitimately a salad as molded Jell-o mixed with canned fruit cocktail and mayonnaise (which I also loved). Tastes have definitely changed, but I offer it here in its original form as a nod to honesty and nostalgia.

1 tall can pineapple tidbits, drained
1 can mandarin orange sections, drained
1 cup miniature marshmallows
½ cup shredded, sweetened coconut
½ cup pecans, some whole and some coarsely chopped
1 cup sour cream

Mix all ingredients. Put into serving dish and let sit overnight, refrigerated, before serving. Serves the multitudes.

An updated variation:

Substitute fresh pineapple, cut into bite-sized chunks, and fresh orange or tangerine sections, carefully peeled of their white membranes, and marshmallows that are either the fancy kind you can buy in gourmet shops or homemade, snipped into half-inch chunks. Toast the pecans in a 375˚ oven for 8-10 minute or until fragrant and just starting to brown, watching carefully and stirring every few minutes; let cool before adding to the other ingredients.

2 comments » | CAKEWALK, holidays, Recipes

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