Ambrosia Salad

Steps

1. Drain the pineapple and oranges in a colander for 15 minutes, then pat them dry with paper towels. Drain the cherries, cut them in half, rinse them and pat them dry. Well-drained fruit keeps the salad from turning runny.
2. Heat the oven to 350°F. Toast the pecans on a small baking sheet for 6 to 8 minutes, stirring once, until fragrant. Cool them and chop them roughly.
3. Whip the cream and powdered sugar until the cream holds stiff peaks. Fold in the sour cream.
4. Fold in the marshmallows, coconut, pineapple and oranges until everything is evenly coated. Cover and refrigerate for at least 2 hours or overnight, so the marshmallows soften and the flavors blend.
5. Just before serving, fold in the pecans and most of the cherries, then scatter the rest on top. Adding them last keeps the pecans crisp and the cream from turning pink.

Good to know

• Make ahead: without the pecans and cherries, it keeps in the refrigerator for up to 2 days. Keep it chilled, and put it back in the refrigerator within 2 hours of serving.
• The oldest Southern ambrosia is simply sliced fresh oranges layered with grated coconut and a little sugar. To try it, section 6 navel oranges, layer them with 1 cup of coconut and 2 tablespoons of sugar, and chill for 1 hour.
• Plain Greek yogurt can stand in for the sour cream, and seedless grapes are a common addition.