Devilishly Delicious Heavenly Hash
March 16, 2012
•Le Cordon Bleu
•Atlanta
• 0 Comments
Devilishly Delicious Heavenly Hash
If you grew up in the South, then fruit salads were a big part of every family gathering. Your grandma or one of your aunts was sure to bring one to a graduation, family reunion, Christmas party, or the weekly bridge game. One of the most popular was heavenly hash or ambrosia salad depending upon where you grew up. These familiar fruit salads may not be the staple found at a cooking school in Georgia, but we all loved them as kids.
You may have also found that each one of those aunts had a different recipe for their heavenly hash. Whatever the particular list of ingredients the result was still a cool, sweet that went well with the other Southern foods on the table.
Heavenly Hash Recipe
At its simplest, heavenly hash is a fruit salad with a whipped cream and/or sour cream dressing mixed into it. Variations include pecans, walnuts, or coconut.We chose pecans and coconut. What self-respecting Southern dessert doesn’t have pecans? Other versions may include the addition of instant pudding or gelatin mixes. We’ve avoided them here, because this salad has plenty of sweetness without them.
Ingredients:
- 3 cups white seedless grapes
- 1 cup pineapple chunks
- 1 cup mandarin oranges
- 1 cup miniature marshmallows
- ½ cup maraschino cherries, halved
- ½ cup shredded coconut
- ½ cup chopped pecans
- 1 8-oz container of Cool Whip
- 4 oz of sour cream
- ¼ cup powdered sugar
- 1 teaspoon almond extract
Preparation:
- Drain juices from the canned fruits
- Mix grapes, pineapple, oranges, marshmallows, coconut, and pecans in a large bowl
- In another bowl, whip together the Cool Whip, sour cream, sugar, and almond extract
- Add whipped cream mixture to the fruit and mix thoroughly
- Refrigerate for 3 to 4 hours before serving
Food safety is one of the most important parts of a culinary arts education so remember that the weather down here in the South gets very hot. This recipe has dairy in it and it must be kept cool before serving. Keep it refrigerated or on ice until you are ready to serve. Refrigerate any leftovers immediately.
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