The Covered Dish - Tropical Ambrosia Salad or Dessert

By the time most of you peruse the column it will be December 25, and we will be looking towards New Year’s Eve! This past week, while doing lots of resting and reading I’ve been thinking about 2026 and my personal goals for the year. I’m excited about the year, especially after my new knee. Looking forward to returning to activities I’ve had to turn my back on for over 5 years or more.
As I chose the recipe for the week my mind was focusing on the burst of freshness this type of salad holds for the palate. It’s the pop of flavor coming from an uncomplicated presentation. Great for a closure or a main salad with a meal, this is totally one of my favorite ways to conclude a fine meal. It’s also about the presentation, grab a margarita glass, or something ‘fun’ from the local flea market to display the dish. I have lots of pottery and special serving pieces, and some of my favs are those coming from a trip to a flea market or antique store.
Speaking of flea markets and antique stores, this is probably top on my list as I recover from the the knee surgery. I can’t wait to go back to Hannibal, MO, see my girlfriends and spend some time downtown at a couple of large markets. Usually; the first thing I’m looking for upon entering a market is where I can sit. Hopefully, those days are going to be behind me. Last March I took a good friend, back with me to Hannibal and now I want to go back and repeat that trip.
This week I plan on ‘standing’ a bit more in the kitchen in order to build up more stamina. The ‘newlyweds’ are coming over for the traditional seafood chowder on Christmas Eve. I’m looking forward to it greatly. It’s a tradition my family has had for years. Usually we also have pizza on Christmas Eve too, I don’t know if I’ll get that accomplished, but I’ll give it a try. OK, so how did this tradition begin? On Christmas Eve my mother, Betty, would fill the pick up truck with yummy platters of Christmas goodies. She would leave home by 9am or so and deliver Christmas blessings as far away as Canton, Missouri, where they also happened to have a Pizza Hut.
Thus she started picking up pizza for our lunch that day. It was also our first day out of school for the holiday, so we kids got to sleep in while she was out doing her deliveries. Then; dad came home from the bank by noon and everyone jumped in helping to get ready for family Christmas at our home that evening. It was usually 2 soups, oyster stew and chili or oyster soup and potato soup. Then all the accouterments were there with crackers, summer sausage and cheese platters, pickles, celery, carrots, dip. Then came the big ‘Lane Cake’ from the garage refrigerator. A beautiful presentation, and so yummy.
(Lane Cakes originated in the great state of Kentucky.)
Christmas morning was filled with early cinnamon rolls upon rising followed by a full egg breakfast around 10. Through the years the meal for Christmas did lots of changing. When I was very small it was a big dinner at my grandparents. In latter years it was a nice meal, but not all the ‘foo foo’ stuff, so everyone could enjoy the day.
‘If’ the weather was snowy the afternoon may have also included sledding or ice skating.
Now days Ervin and I like to take a drive on local country roads on Christmas afternoon. Our breakfast is still quite an affair, but our main meal is simple, and we enjoy the ambiance of Christmas Day.
I hope the season brings you comfort, joy and anticipation for what lies ahead in 2026. ‘It is in giving, that we receive.’ Ponder that small statement for just a bit, Merry Christmas, The Covered Dish.


Tropical Ambrosia Salad or Dessert
1 (20 oz.) can pineapple, drained
1 (11 oz.) can drained, mandarin oranges
1 large mango or papaya cut into chunks
3 cups mini marshmallows
1 (10 oz.) jar maraschino cherries, drained
1 cup shredded coconut
1⁄2 cup chopped walnuts or pecans
Dressing:
4 ounces sour cream
8 ounces whipped cream
1 tablespoon honey
1⁄4 teaspoon cinnamon
Additional toasted coconut for garnish
Drain all fruits and place in bowl, along with nuts and coconut. In a separate bowl prepare the dressing. Carefully fold the dressing into the fruits. Sometimes I leave the mandarins til’ the very end because they are so easy to tear. Cover salad and toast the coconut for garnish over the salad or dessert.