Aloha Dreams

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My Favorite Ambrosia Salad

Call it retro or classic, ambrosia salad remains a favorite for many. This version combines mandarin oranges, pineapple tidbits, coconut, pecans, halved grapes and maraschino cherries with miniature marshmallows in a tangy, creamy dressing. It’s simple, quick to prepare and a hit with kids and adults alike.

Ambrosia works well as a side dish or a light dessert. With about 15 minutes of active prep, it presents beautifully for potlucks, family dinners, and holiday gatherings. Small, bite-sized pieces make it easy to serve and eat, so I halve grapes and cherries before mixing. Be sure to let the canned fruit drain well to avoid a watered-down dressing.

The dressing of whipped cream combined with light sour cream and a touch of sugar and vanilla gives this salad its signature balance of sweet and tangy. When the mini marshmallows soak up the dressing they become soft and almost melt in your mouth. I prefer freshly whipped cream for the best texture and flavor, but an eight-ounce tub of whipped topping can be substituted if you’re short on time.

I like to reserve a little shredded coconut to sprinkle on top before serving — it adds a pretty finish and extra flavor. What do you like to include in your ambrosia?

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Ambrosia Salad

Prep Time: 15 mins • Total Time: 15 mins

Servings: 14 (4 oz) serving

Course: Side Dish • Cuisine: American

Author: Betsy Edwards

You can substitute an 8 ounce tub of whipped topping, but freshly whipped cream takes only a few minutes and tastes better.

Ingredients

1 (15 ounce) can mandarin oranges
1 (20 ounce) can pineapple tidbits (about 2 cups)
1 (6 ounce) jar maraschino cherries, drained and halved
2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 1/3 cups light sour cream
1 cup green grapes, halved (about 7 ounces)
1 cup sweetened flaked coconut
1/2 cup chopped pecans
10 ounces mini marshmallows

Instructions

Place the pineapple and mandarin oranges in a strainer and allow them to drain for 15 minutes.
Meanwhile, drain the cherries, rinse, halve them, and set aside to drain.
In a medium bowl, whip the cream with the vanilla and sugar until light and fluffy. Gently fold in half of the sour cream until incorporated, then fold in the remaining sour cream.
Add the drained mandarin oranges, pineapple, maraschino cherries and grapes. Stir gently to combine.
Reserve 1/4 cup of the flaked coconut for serving. Stir in the remaining coconut, pecans, and marshmallows. Chill for 1 hour before serving.
Just before serving, sprinkle the reserved coconut over the top.

Make-Ahead Note

Ambrosia looks best the day it’s made. If made up to a day ahead it will still taste fine, but the whipped cream will lose some volume and the salad won’t look as fresh.

Large Group Info

This recipe yields about 3 pounds, 7 ounces of ambrosia. For a buffet with several dishes, a 3-ounce serving is reasonable. A larger 4-ounce serving is generous. This recipe makes approximately 18 servings at 3 ounces or 14 servings at 4 ounces. For planning purposes, you can safely expect about 16 servings for a mixed crowd.

Makes: 3 pounds, 7 ounces

Serves: 13–14 (4 ounce) servings or 18 (3 ounce) servings

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