The Heavenly Ambrosia Salad: A Refreshing Fruit Medley

A Beloved Family Holiday Side: The Timeless Ambrosia Salad Recipe Featuring Tropical Fruit, Nuts, and Marshmallows in a Sweet & Tangy Sour Cream Whipped Topping

Every Thanksgiving, my Grandma crafted this timeless ambrosia salad recipe, a tradition I’ve proudly continued. Its fruity essence and nostalgia always bring joy. This dish strikes a balance between a sweet dessert and a savory side, much like my classic Waldorf salad, avocado, grapefruit, and fennel salad, and the traditional cranberry sauce. Offering something sweet and fruity on the Thanksgiving table brings a delightful contrast to the meal.

Canned tropical fruit and marshmallows unite in a creamy blend of whipped cream and sour cream. Coconut and pecans provide an irresistible crunch. Here’s the best part: this ambrosia is a treasure trove of vitamin C and fiber thanks to its abundant fruit! What’s not to adore? There’s no Cool Whip here, and you won’t even miss it. Real whipped cream reigns supreme, especially when infused with sour cream for a refreshing tang. It’s a perfect fusion of flavors and textures.

Ambrosia Salad: Key Ingredients

Feel free to explore various fruits for this ambrosia salad (consider fresh options like mango, bananas, strawberries, or blueberries for a delightful twist). However, I stick to Grandma’s tradition of using canned fruit and trust me, it’s incredibly delicious.

Here’s what you’ll need to prepare this ambrosia salad:

Canned pineapple tidbits
Canned mandarin oranges
Maraschino cherries
Heavy whipping cream
Granulated sugar
Vanilla extract
Light sour cream
Sweetened shredded coconut
Chopped pecans (you can also opt for pistachios or walnuts)
Mini marshmallows
Green grapes

Creating Ambrosia Salad

This salad is a breeze to prepare with a short prep time, and it requires no baking or cooking. It’s perfect for Thanksgiving (especially when oven space is limited!).

Drain the fruit: Ensure the cherries, pineapple, and oranges are thoroughly drained to prevent excess liquid in the salad.
Whip the cream: Use a hand or stand mixer to whip the cream, sugar, and vanilla until they form fluffy, stiff peaks.
Fold in the sour cream: Carefully fold the sour cream into the whipped cream in batches.
Combine the ingredients: Stir in the coconut, pecans, and marshmallows, followed by adding the fruit. Sprinkle additional shredded coconut and pecans on top.
Chill time: Allow the salad to chill in the fridge for at least an hour before serving.

Why is Fruit Salad Called Ambrosia?

“Ambrosia” originated from Greek mythology, denoting the “food or drink of the gods,” and used to describe something with an exquisite taste or aroma.

Ambrosia’s Cultural Origins

Ambrosia salad is believed to have its roots in the Southern United States during the 1800s. The earliest written record of the recipe dates back to an 1867 cookbook. However, it gained more recognition in the 1920s and became a prevalent dish, especially during the 1950s and 1960s potluck era, coinciding with the peak popularity of marshmallows.

Guidelines for Ambrosia Salad Preparation

Two essential pointers for perfecting this recipe:

Opt for convenience with canned fruit. Ensure thorough drainage of the canned fruit to prevent excess moisture from diluting the creamy texture. Rinse cherries adequately to prevent red streaks in your salad.

Ditch the Cool Whip; embrace sweetened sour cream. Fold your whipped cream and sour cream in three stages to maintain the fluffiness of the whipped cream despite the denser sour cream.

Can Ambrosia Salad Be Made Ahead?

Absolutely! This classic ambrosia salad can be prepared the night before. Store it in the same bowl or transfer it to an airtight container and refrigerate until serving time. However, it’s best not to prepare this marshmallow salad more than a day in advance, as the whipped cream tends to lose its fluffiness over time.

The BEST Ambrosia Salad

This
ambrosia salad recipe is a favorite family holiday side made with a
mixture of tropical fruit, nuts, and marshmallows bathed in a sweet and
tangy whipped sour cream.

Course Side Dish

Cuisine American

Keyword ambrosia salad

Prep Time 10 minutes

Draining & Chill Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 servings

Calories 375kcal

Ingredients

1 20-ounce can of pineapple tidbits
1 15-ounce can of Mandarin oranges
1 cup maraschino cherries, drained
1 cup heavy whipping cream
1 tablespoon granulated sugar
½ teaspoon vanilla extract
½ cup light sour cream
3 cups mini marshmallows
1 cup sweetened shredded coconut
¾ cup pecans, chopped
1 cup green grapes, halved

Instructions

Place
the pineapple and mandarin oranges in a strainer and set aside to drain
for 30 minutes to 1 hour. Drain the cherries rinse with cold water
and set aside.
Whip
the cream with the sugar and vanilla until light and fluffy. Gently
fold in ⅓ of the sour cream, then fold in the next ⅓, and then the final
⅓.
Gently
stir in the marshmallows, coconut, and pecans. Gently fold in the
grapes, pineapple, Mandarin oranges, and maraschino cherries. Top with a
few more sprinkles of coconut and chopped pecans if desired.
Chill for 1 hour up to overnight, then serve.