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Christmas Crunch® Grape Ambrosia Salad
Recipe by Corporate Chef Tom Fraker

Christmas Crunch Grape Ambrosia Salad


½ pound Melissa’s Christmas Crunch® Grapes or other grapes

1 Melissa’s Cocktail Grapefruit, peeled; segmented; seeded
1 Korean Pear, cored; diced small
1 can Mandarin Oranges, drained
¼ pound Fresh Strawberries, hulled and quartered
1 Ripe Bananas, peeled and sliced into rounds
1 Melissa’s South African Baby Pineapples, peeled; diced small
1 packages Melissa’s Dried Tart Cherries

1 ½ cups Heavy Cream
¼ cup Granulated Sugar
¼ cup Powdered Sugar, sifted
½ teaspoon Pure Vanilla Extract
2 Melissa’s Vanilla Beans

1 cups Mini Marshmallows
½ package Melissa’s Dried Coconut Chips, lightly toasted

Place the bowl of a standing mixer in the freezer to chill.

In a large bowl, gently combine the grapes and the next 7 ingredients and set aside.

In the chilled mixing bowl, add the heavy cream, both of the sugars and the vanilla extract. Split the vanilla beans in half lengthwise and scrape the tiny seeds into the mixing bowl. Discard the vanilla bean pods. Place the bowl onto the mixer and whip to stiff peaks.

To assemble, in a large parfait dish, begin layering in the following manner. Start with a layer of the mixed fruit. Top that with a layer of mini marshmallows and sprinkle with toasted coconut chips. Top that with a layer of the whipped cream. Repeat until you use all ingredients.

Makes about 6-8 servings.