Taste autumn with this healthy ambrosia like fruit salad that doesn't have any heavy cream or cool whip. You can also chop the fall seasonal fruit ahead of time without turning brown making it ideal for a make ahead Thanksgiving menu.
This salad can be stored up to two days in the fridge. This could also be packed into lunch boxes ahead of time for a crunchy little snack.
Serve alongside a green bean casserole, roasted honeynut squash, or butternut squash apple soup.
Ingredients
- Coconut Cream - Instead of using dairy products such as heavy cream, yogurt, or cool whip, this recipe uses coconut cream.
- Coconut cream is different from coconut milk. It has a higher percentage of fat making it thick and creamy.
- Sold in cans alongside coconut milk, just look for the "cream" distinction on the label.
- Apples - Because the apples are coated in coconut cream, you can make this ahead of time, and they won't turn brown.
- Store up to two days in the fridge.
- This could also be packed into lunch boxes ahead of time for a crunchy little snack.
- Persimmons - These can be eaten with the skin or without. They are ideal for fruit salad because they do not turn brown once cut.
See recipe card for quantities.
What is ambrosia?
Ambrosia is said to be food of the gods brought to the Greek gods by doves to bestow immortality.
In America, ambrosia is known as a fruit salad clothed in whipped cream, sour cream, mayonnaise or cream cheese.
Popularized in the South in the late 1800s, ambrosia continues to be a staple, go to dish for buffets, picnics, and holiday meals.
According to early recipes in the late 1800s, the original ambrosia recipe usually contained three key ingredients: orange segments, coconut flakes, and sugar.
Instructions
- Step 1: Prep fruit Vegetable skins have most of the fiber, vitamins, and antioxidants. You can choose to peel or not peel.
- Step 2: Toss with the coconut cream. It looks just like yogurt or whipped cream, but coconut cream is vegan and easy to use straight from the can.
Helpful tips
- Use any combination of fruit and nuts you like.
- Coconut milk does not work as well. Use coconut cream.
- This salad is best served immediately but can be made up to 2 days ahead of time. The apples will slowly brown the longer they sit.
- If you refrigerate this ahead of time, the coconut cream will turn hard. You need to let it sit at room temperature for 10-15 minutes and mix thoroughly to freshen it up.
- If the apples and persimmons are sweet enough, this really does not need any additional sweetness. However, a natural sweetener such as honey or agave would be recommended.
- Because this does not contain dairy, it can sit at room temperature for few hours making it quite convenient for a potluck or holiday gathering.
Recipe
Thanksgiving Fruit Salad (with coconut cream)
Ingredients
- 1 lb apples, peeled or unpeeled chopped into 1" chunks, about 4 cups chopped
- 1 lb persimmons, peeled or unpeeled chopped into 1" chunks, about 4 cups chopped
- 1 c coconut cream
- 1 c walnuts toasted
Optional
- maple syrup or other sweetener for extra sweetness
Instructions
- Toss the apples and persimmons together with the coconut cream coated.
- Add additional maple syrup or sweetness if desired.
- Top with walnuts before serving.
Notes
- Use any combination of fruit and nuts you like.
- Coconut milk does not work as well. Use coconut cream.
- This salad is best served immediately but can be made up to 2 days ahead of time. The apples will slowly brown the longer they sit.
- If you refrigerate this ahead of time, the coconut cream will turn hard. You need to let it sit at room temperature for 10-15 minutes and mix thoroughly to freshen it up.
- If the apples and persimmons are sweet enough, this really does not need any additional sweetness. However, a natural sweetener such as honey or agave would be recommended.
- Because this does not contain dairy, it can sit at room temperature for few hours making it quite convenient for a potluck or holiday gathering.
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