An exotic variation on the traditional Ambrosia or Five Cup Salad--using Cherimoya in place of pineapple makes this fruit salad extra special for your holiday table.
Disclosure--I received the cherimoya used in this salad from Melissa's Produce.
Follow me | Pinterest | Instagram | Facebook
The fruit salad known as Ambrosia (in my childhood) or Five Cup Salad (in the deli down the street) is a staple in a side dish spread. While we seem to eat it year round, it often appears on our holiday table. Sometimes we dress it up with maraschino cherries, sometimes we add pecan halves for crunch.
When I got a box of FreakyFruits from Melissa's Produce last year [yes, I am still sharing recipes from this. I am slow--in the kitchen and on the computer] I consulted my Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables
(Amazon Affiliate link) for advice with all of the unfamiliar-to-me fruits. The book describes cherimoya like "lizard-green pine cones", with "a leathery skin embossed with scalelike scallops". Yep, that's a freaky fruit.
When I read, "an alluring sweet blend of pineapple, papaya, vanilla and banana flavors" I decided to give the cherimoya a try in our ambrosia recipe, in place of pineapple. Because cherimoya discolors quickly after cutting, I use my favorite trick for keeping fruit looking fresh, pineapple juice (instructions in my Cream Cheese Toffee Dip for Apples).
(Amazon Affiliate link) for advice with all of the unfamiliar-to-me fruits. The book describes cherimoya like "lizard-green pine cones", with "a leathery skin embossed with scalelike scallops". Yep, that's a freaky fruit.
When I read, "an alluring sweet blend of pineapple, papaya, vanilla and banana flavors" I decided to give the cherimoya a try in our ambrosia recipe, in place of pineapple. Because cherimoya discolors quickly after cutting, I use my favorite trick for keeping fruit looking fresh, pineapple juice (instructions in my Cream Cheese Toffee Dip for Apples).
