A person makes ambrosia salad by gathering together 3 mandarin oranges; 1/2 of a fresh pineapple; 3 kiwis; 1 cup of sweetened coconut plus extra for garnish; and, 1 cup of plain Greek yogurt. One tablespoon of honey and 1/2 teaspoon of vanilla extract are also needed.
Peel the oranges and divide them into sections, then cut the sections in half. Cut the pineapple into chunks so that it makes about 2 cups. Peel the kiwis, then quarter them lengthwise and slice them crosswise. This should make about a cup.
Place the orange sections, pineapple chunks, kiwi and coconut in a bowl and toss. Then, whisk together the vanilla, honey and yogurt. Fold into the fruit, and garnish with coconut.
For another ambrosia salad, find 6 ounces of mini marshmallows. Peel and segment six clementine oranges, chop fresh pineapple so there's about a cup, and grate fresh coconut so there's about a cup. Toast a cup of chopped pecans and gather 1/2 cup of drained maraschino cherries. The other ingredients are 1/2 cup heavy cream, 4 ounces of sour cream and 1 tablespoon of sugar.
Put the sugar and cream into the bowl and whip until it forms stiff peaks. Then, add the sour cream and whisk until it's combined. Add the marshmallows, oranges, pineapple, pecans, coconut and cherries. Stir to combine, then transfer to an attractive glass bowl. Cover and chill in the refrigerator at least two hours before serving.