Ambrosia is a creamy fruit salad, and one of those vintage recipes that has never really gone out of style. It's sweet, fruity, and comes together in minutes with just a handful of ingredients. The key is balancing the sweetness and creaminess while keeping the fruit fresh-tasting and not soggy.
Quick and creamy
Though you'll usually see this old-fashioned fruit salad with marshmallows on holiday tables, like Thanksgiving and Christmas, it's also a popular potluck dessert salad, similar to the million-dollar pie, which shares several ingredients with this sweet salad.
It's such a classic vintage recipe that I also recommend it for cookouts and 4th of July celebrations (provided you have refrigeration close by) if you're going full retro, or need a quick dessert that feels cozy and nostalgic.
This is a recipe where you mostly stir things together, let it chill, and serve it cold. So, if you've never made it before, don't overthink it.
What makes a classic ambrosia special is the mix of textures: soft fruit, chewy coconut, fluffy marshmallows, crunchy nuts and a creamy dressing that holds everything together. Some recipes make it with whipped cream, others with sour cream or even Cool Whip. Like most old-fashioned recipes, there are countless variations, but the idea stays the same: a simple, sweet salad that tastes like comfort food.
Testing notes
- Drain fruit well: pineapple, mandarin oranges, and maraschino cherries need to be drained so the salad isn't soupy.
- Homemade or purchased 'dressing'? I like it from scratch. It's quick and you can control the sweetness. I use both sour cream for tang and whipped cream for lightness and sweetness. You can use a store-bought whipped topping such as Cool Whip.
- Marshmallows matter: Mini marshmallows soften as they sit, adding sweetness and a creamy texture. White are classic, but pastel colored or marshmallows with ridges are fun.
- Coconut: For me, it's always shredded unsweetened coconut, but you can use sweetened, which some might say is traditional. I'd rather adjust the sweetness by adding more or less sugar to the whipped cream.
- Chill before serving: Let it rest in the refrigerator for at least an hour so flavors blend and the dressing thickens.
Process steps
Chopped ingredients
They should be bite-sized.
This is where you can use more or less of each according to your preference. Or omit one.
Creamy 'dressing'
It can be made the day before and kept in the fridge in an airtight container.
Or use a purchased topping like Cool Whip.
FAQ
You can, but canned fruit is more traditional. If using fresh, make sure it's ripe and sweet, and remove excess juice so the salad doesn't get watery.
It keeps well for about 2 days. After that, the fruit starts breaking down, and the marshmallows lose texture.
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Ambrosia Salad (sweet)
Ingredients
- 2 cups pineapple chunks, canned and drained
- 2 cups mandarin orange segments, canned and drained
- 1 ½ cups mini marshmallows, or chopped large marshmallows
- ½ cup maraschino cherries, drained and chopped
- ½ cup sweetened shredded coconut
- ½ cup pecans, walnuts also work
- ½ cup heavy cream, or store-bought topping
- 1 tablespoon powdered sugar
- ½ cup regular sour cream
Instructions
- Combine 2 cups pineapple chunks, 2 cups mandarin orange segments, 1 ½ cups mini marshmallows, ½ cup maraschino cherries, ½ cup sweetened shredded coconut and ½ cup pecans in a large bowl, reserving some pieces of each to decorate.
- If whipping the cream, in a medium bowl, beat ½ cup heavy cream with 1 tablespoon powdered sugar until medium-firm peaks form. Don't let it get completely stiff, or it might curdle.
- Add ½ cup regular sour cream to the whipped cream (or store-bought topping) and integrate without beating.
- Fold half of the sour cream mixture into the fruit pieces and stir to coat with a spatula. Add the rest in two parts. Don't use it all if you feel it's too much for the amount of fruit. I use a spatula. Don't overmix it. Taste and adjust to your liking.
- Transfer to a salad bowl or platter, sprinkle reserved ingredients on top, chill for 1 or 2 hours and serve cold, topped with the reserved ingredients.
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