I was pleasantly surprised by the (super official and unbiased – ha!) Instagram poll with a picture of my Light and Tropical Ambrosia Salad. So many more people liked it than I expected! Usually if the words Ambrosia and salad come up together they are met with moans of disgust, often misguided, and a litany of bad childhood memories of overly sweet, gloppy concoctions that were too “retro” to be cool and just felt out or date and unappetizing. I always think of that scene in Edward Scissorhands where he’s being fed all the ambrosia salads by the eager and repressed housewives of the neighbourhood. The kitschy pastels, the questionalble gloppity-gloop of it all, it always makes me smile. He’s so clearly repulsed and overwhelmed by a confection that is named for the food of the gods. Thank you, Tim Burton, for that nostalgic absurdity.
This particular Ambrosia I am calling Light and Tropical Ambrosia Salad because I have kept it more refreshing and focused in its flavours. If you look into Ambrosia recipes from the last 60 years or so you will see that there’s almost an Ambrosia for every cook out there. Much like other “salads” of its day, the term salad seems to just mean “all in one bowl”. For the uninitiated, Ambrosia seems to always include a few key elements: gelatin, whipped cream, and marshmallows. The combinations of fruit, and sometimes vegetables, is vast, with dividing lines drawn around specific additions – to add maraschino cherries or not, for example. (more…)