I don’t know about you, but my family always had fruit salad on the table along with all of the other dishes for Holidays like Easter. Sometimes they used canned fruit and sometimes they had jello in them. I was never a big fan, because to me they were too un-naturally sweet, and I was not into most of the ingredients. I have since however made some of my own fruit salads with fresh fruit and dairy free dressing and they were a big hit! The one I am sharing with you today is my version of Ambrosia Salad. No canned sweetened fruit in syrup here though! Just delicious fresh mango, grapes, pineapple and oranges! I add in pecans and coconut like the classic for crunch, and make a creamy coconut cashew dressing. This is so good it is almost dessert, but it is perfect for an Easter brunch or dinner table.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make the dressing, whisk all ingredients together until smooth.
- Add all of the fruit and most of the pecans and coconut to a bowl, then add the dressing and toss together until the fruit is coated. Pour into a serving bowl, and top with the remaining coconut and pecans. Serve!
Rate this Recipe
- Child Friendly