Ambrosia

Marshmallows are the hot trend of 2012. According to this article, anyway.

And the folks at the Food Channel apparently agree. 

Frankly I have no clue why marshmallows would be any more popular now than some other time. I thought they were always popular. 

For example, my Dad’s hot chocolate was considered the best in history, primarily because he heated the milk with a couple of marshmallows in it (and then capped off the drink with more marshmallows).

My Mom made an ice cream pie with chocolate ice cream mixed with nuts and cut up marshmallows.

And don’t thousands of people top mashed sweet potatoes with marshmallows every Thanksgiving? And make S’mores with marshmallows during the summer?

Of course, the simplest way to enjoy a marshmallow is to toast it over a fire to crispiness and eat it, ashes crumbling and insides oozing. Like my grandson Zev is doing in the photos. 

But there’s lots more you can do with marshmallows. Try this version of Ambrosia. Really just fruit salad with some added coconut, marshmallows and honey. Simple, easy to make. Light and refreshing.

Ambrosia

1 large peach or mango

2 navel oranges

1 cup cut up bite size pieces fresh pineapple

1 cup red seedless grapes, cut in half

1 cup cut up strawberries

1 cup shredded coconut

1 cup cut up marshmallows

1/4 cup honey

2-3 tablespoons orange, pineapple, mango or other fruit juice

whipped cream or sorbet, optional

Peel the peach or mango and cut the flesh into bite size chunks. Place the chunks in a bowl. Peel the orange and cut it into thick slices. Remove the white pith and cut the orange into bite size chunks. Add to the bowl. Add the pineapple, grapes, strawberries, coconut and marshmallows and toss to distribute the ingredients evenly. Pour the honey and juice over the fruit and toss ingredients. Let rest for about 10 minutes before serving.  Top with whipped cream or sorbet if desired. Makes 4-6 servings