Ambrosia Salad is a classic American dessert salad that has graced family holiday tables for generations. With its combination of tropical fruits, fluffy marshmallows, and shredded coconut in a sweet cream base, it is a heavenly treat that brings a touch of nostalgia to any gathering. Recreating this traditional recipe is simple and requires no cooking, making it a stress-free dessert for potlucks, barbecues, and family brunch spreads.
Ingredients
- 1 can (15 oz) mandarin oranges, thoroughly drained
- 1 can (20 oz) pineapple tidbits, thoroughly drained
- 1 cup seedless green grapes, halved
- 1 1/2 cups miniature marshmallows
- 1 cup sweetened shredded coconut
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup heavy whipping cream, whipped to stiff peaks
- 1/2 cup maraschino cherries, drained and halved
Step-by-Step Instructions
- Drain the Fruit: Place the canned mandarin oranges and pineapple tidbits in a colander and let them drain thoroughly. Any extra juice will make the salad watery.
- Whip the Cream: In a medium bowl, beat the heavy whipping cream until stiff peaks form.
- Combine the Base: In a large bowl, gently fold the sour cream (or Greek yogurt) into the whipped cream until combined.
- Fold in the Ingredients: Add the drained mandarin oranges, pineapple, grapes, marshmallows, and shredded coconut to the cream mixture. Fold gently with a spatula until the fruit is coated. Gently fold in the maraschino cherries last so they do not stain the cream base red.
- Chill: Cover and refrigerate the salad for at least 4 hours (or overnight). Chilling is crucial because it softens the marshmallows and allows the flavors to meld.
- Serve: Stir gently and serve cold. Garnish with a few whole cherries on top.
Tips and Notes
- Do Not Skip the Chill: Eating ambrosia right after mixing is a mistake. The marshmallows need time to absorb moisture from the cream, which softens them into a pillowy texture.
- Lighten It Up: For a healthier alternative, replace the heavy whipping cream and sour cream with vanilla Greek yogurt.
