Ambrosia Salad Recipe

➤ Introduction for Ambrosia Salad Recipe

I’ve become completely enamored with Ambrosia Salad- it’s like eating a cloud of sunshine and nostalgic memory. This was made by my grandma for every family gathering, and I can truly see why every one always came back for seconds.

What I love about this salad, is that it is kind of a fruit salad that thinks it is a dessert. You have some juicy mandarin oranges, sweet pineapple chunks, and grapes combined with fluffy coconut and marshmallows coated in the most dreamy dressing. Each bite has its bit of different flavors but works.

What I love the best is how unbelievably easy it is to put together- no baking, no special techniques; just throw the ingredients in a bowl, and fold it together. I could literally make this in my sleep, with ingredients from my pantry and refrigerator.

➤ Why I Love This Ambrosia Salad Recipe

• This ambrosia salad takes me back to my childhood – every holiday table had a dish of this right next to the green bean casserole. There is something so comforting about making this same dish that my mom and her mom made before her.
• What blows my mind is how fancy this ambrosia salad looks when you do not put any effort into it. People think, Wow, she spent hours in the kitchen, when you really just opened some cans and folded everything together. It’s my little secret weapon.
• I always make this ambrosia salad the day before any party and just let it hang out in the fridge. By the time guests arrive, all the flavors have gotten acquainted, and it tastes even better. It also gives you one less thing to worry about on party day.

➤ Ambrosia Salad Recipe Ingredients

Ambrosia salad, coming in hot:

•2 cans of mandarin oranges (the little 11 oz ones, and yeah, drain the juice unless you want soup)
•1 can pineapple chunks (20 oz, drained, obviously)
•2 cups red grapes, chop ’em in half unless you like choking hazards
•2 cups mini marshmallows (don’t be shy)
•1 cup sweetened shredded coconut (the sticky stuff)
•1 cup pecans, chopped (or smash ’em with a mug, whatever)
•1 cup maraschino cherries, drained and sliced in half (try not to eat them all first)

And for the “let’s pretend this is a salad” dressing:

•1 cup sour cream (full fat, live a little)
•1 cup heavy whipping cream (unwhipped, aka the liquid stuff)
•1/4 cup powdered sugar (eyeball it if you want it sweeter)
•1 teaspoon vanilla extract (the real stuff, if you’re fancy)
•Pinch of salt (seriously, just a pinch)

➤ How to Make Ambrosia Salad Recipe

1 • Preparing the fruit:

•I really drain the mandarin oranges + pineapple chunks like my life depends on it, then pat them dry with a paper towel. For the grapes, I wash them, pull off all the stems and cut them each in half. If I find any seeds in the grapes (which is most of the time,) then those are out.

2 • Preparing the rest of the ingredients:

•Now it’s time to drain and cut the cherries in half – and yes, I’m going to pat these dry as well, because soggy salad is just not fun. Now I am going to measure the mini marshmallows, coconut, and chopped pecans into separate bowls, so I’m not rushing around later.

3 • Making the dressing:

•In my biggest bowl, I whip that heavy cream with my hand mixer until I get to soft peaks. Don’t over whip it or you’ll have butter. Then, I add the sour cream, powdered sugar, white vanilla, and a pinch of salt, and whip it all together, until It’s all smooth and fluffy.

4 • Combining fruit:

•In my serving dish, I gently mix together the drained oranges, pineapple, and halved grapes. Then, I turn gently, the halved cherries, I have to be super careful to not turn the fruit into mushy fruit salad.

5 • Add dry ingredients:

•ayoo Now it’s time to have fun! I dump in the mini marshmallows, the coconut, and the pecans. I am folding it all together, “like I was tucking a baby in for the night.” I fold very softly so the fruit doesn’t get ruined (from all my prep!).

6 • Add the dressing:

•Now it is “the moment of truth.” I dump the fluffy cream dressing on top, and fold it in with the biggest spoon I have. I take my time and can be ridiculously careful here, as one bad stir, and you can end up with fruit soup and not fruit salad!

7 • Chill and set:

•I cover this with plastic wrap and put it in the fridge for a minimum of four hours (best if it is overnight.) This is the absolute best way for all of the ingredients to stop being just ingredients, and for them to become delicious cream fruity art masterpiece!

8 • Serve in style:

•I take it out of the fridge about ten minutes ahead of when my guests will demolish a food table (because who wants to eat salad that feels like it just came from the Arctic?) If it becomes a little funky from sitting, I may give it one of the lightest stirs ever, and either serve it like it is or dump it into my fancy bowl (because I am trying to impress).

➤ Ambrosia Salad Recipe Tips & Variations

• Let me emphasize ambrosia salad again – drain those canned fruits until there’s no water left. Press the fruit between paper towels to dry it off! I’ve had soggy ambrosia and it is pitiful.
• Are you ready to take ambrosia salad up a notch? Toast your coconut in a dry pan for a few minutes until it is brown. It really transforms the flavor. Or if you searched long enough to find a fresh coconut and want to brave it (all different kind of delicious), make your way at that point to crack it open.
• Not a pecan fan? Use walnuts. Or, I guess almonds if you are feeling classy. Have a munch allergic person with you? Don’t worry about tossing them altogether, still good.

➤ Serving Suggestions for Ambrosia Salad Recipe

• This is practically a requirement at every holiday meal in my family – ambrosia salad lies right next to the turkey and ham like it was meant to be. There is something about that creamy, fruity deliciousness that just screams “celebration.”
• Summer barbecues is really where this thing takes the cake. While others are worrying about the ice cream melting, I’m kicking back with a dessert that actually gets better in the heat. And what a refreshing change when you’re stuffed full of burgers and hot dogs!

If you’re as obsessed with this Ambrosia as I am, you are going to love my Shrimp Salad! It has the same creamy deliciousness but with this fancy seafood twist that makes it feel so high-end – even if you are sitting in your pajamas, like me!

➤ Storage and Leftovers

• Don’t let ambrosia salad sit out more than 6 hours – I learned that the hard way at a family reunion; it ended up gross and warm. Nobody wants cream salad at room temperature.
• In the fridge, it’s good for about 4 days if you keep it tightly covered. I have one of those big plastic containers, so it won’t take on all the weird smells from the last five days in my fridge of leftover Chinese takeout.
• DO NOT try to freeze this – I once thought I was being smart by making so much at one time and then when it thawed was this watery, mushy, mess. All of the fruit was mushy and the cream was all separated. Total waste.

➤ Ambrosia Salad Recipe FAQs

Q: Can I use fresh pineapple instead of canned?

⤷ A: Of course, but to be honest? Canned is way better for this recipe. It is already sweet and tender, plus you don’t have to chop away at it, c’mon! If you are hell bent on using fresh, go for about 2 cups worth of chunks and make sure they are not too tart.

Q: How do I make sure this doesn’t turn into soup?

⤷ A: Drain as much as possible! I mean, I would take the fruit squeezing it with paper towel until I think I’m done. Then squeeze again! That extra juice will turn your clearly beautiful salad into a salmonfish soup.

Q: What if I don’t want to used marshmallows?

⤷ A: No problem! I have made this with all kinds of things like extra coconut or chopped dates instead. You still get a sweet and chewy texture without the marshmallow thing.