Heavenly salad or dessert. Easy to make classic. Perfect for summer.
My mother never made this, but my friend’s mom did. I know most associate this salad with the winter holidays, but my friend’s family used to serve this at barbeques and picnics.
As I said, we never called it “ambrosia,” we called it “Romney Salad.” Why you ask? Well, my friend’s dad was from Romney, WV and this was an old Smith family favorite. This was always served with a Sunday dinner or at any special occasion. My friend’s dad taught her mom how to make it and it became a “special” way up in New York too.
My friend said she liked it so much as a little girl because on each trip to West Virginia, it was always made. Ambrosia is a hard word off the tongue for a young child so she just took to calling it “Romney Salad,” which was also picked up by her immediate family.
I cannot completely duplicate the Romney Salad…I know something was added to the sour cream, but some family recipes do die out and unfortunately, my friend never got the recipe from her mom or dad. Her dad is passed for many years, her mom is still alive but sadly is suffering from Alzheimer’s.
I did the best I could here and my version of Romney Salad, although not the genuine, authentic Romney WV variety, is still pretty darned good.
Author: Judith Hannemann
- 1 cup tropical fruit salad, drained (you can use regular fruit salad too)
- 1 cup mini marshmallows
- ¼ cup maraschino cherries, cut in half
- ½ cup shredded coconut
- 1 cup sour cream (reduced fat may be subbed)
- Mix all ingredients in a large bowl.
- Cover and chill at least 2 hours.
- Makes 4 servings.