My Favorite Ambrosia Salad

Call it retro or classic—whatever name you give it, ambrosia salad remains a beloved favorite. This version is bright with mandarin oranges and pineapple, dotted with halved cherries and grapes, and finished with toasted coconut, pecans and miniature marshmallows. The dressing is a light, creamy blend of whipped cream and sour cream with a hint of vanilla and sugar. Kids and adults both ask for this one again and again.

Ambrosia is versatile: serve it as a side for a potluck or cookout, or present it as a light dessert. With only about 15 minutes of active prep, it’s an easy recipe to make ahead and bring to gatherings. To keep the texture perfect, allow canned fruit to drain so the dressing stays creamy instead of watery.

I prefer to halve grapes and maraschino cherries so every bite is a convenient, bite-sized mouthful. Reserve a little extra shredded coconut to sprinkle across the top just before serving—it adds a pretty finishing touch and a hint of crunch.

The dressing is the heart of this salad. Whipped cream sweetened with a touch of sugar, folded together with light sour cream, gives a balance of sweetness and tang that complements the fruit. After a short chill, the mini marshmallows soften and become delightfully tender.

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Recipe

Ambrosia Salad

Prep Time

15 mins

Total Time

15 mins

 

You can substitute an 8 ounce tub of whipped topping if you prefer, but freshly whipped cream adds the best texture and flavor.

Course: Side Dish

Cuisine: American

Servings: 14 (approximately 4 ounce servings)

Author: Betsy Edwards

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 flaked sweetened coconut
• 1/2 cup chopped pecans
• 10 ounces mini marshmallows

Instructions

1. Place the pineapple and mandarin oranges in a strainer and let them drain for 15 minutes so the dressing stays thick and creamy.
2. Drain the cherries, rinse, cut in half, and set them aside to drain.
3. In a medium bowl, whip the cream with the vanilla and sugar until light and fluffy. Fold in half of the sour cream, then fold in the remaining sour cream until just combined.
4. Gently fold in the drained mandarin oranges, pineapple, maraschino cherries, and halved grapes.
5. Reserve 1/4 cup of the flaked coconut for garnish. Stir the remaining coconut, chopped pecans, and mini marshmallows into the salad. Chill for at least 1 hour before serving.
6. Before serving, sprinkle the reserved coconut over the top for a decorative finish.

Make-Ahead Note:

1. Ambrosia looks its best the day it’s made. It can be prepared up to a day ahead without a significant change in taste, but whipped cream will deflate slightly and the presentation may be less fluffy.

Large Group Info

This recipe yields approximately 3 pounds, 7 ounces of ambrosia. If you are serving a buffet with multiple dishes, plan on 3 ounce portions per person. For a larger individual portion, allow 4 ounces. This recipe will comfortably provide about 18 three-ounce servings or 14 four-ounce servings; planning for 16 servings is a safe approach when estimating for a crowd.

Makes: 3 pounds, 7 ounces

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

Welcome to Aloha Dreams!

I’m Betsy. Here you’ll find trusted, family-friendly recipes—everything from quick weeknight meals to timeless classics simplified for home cooks. I also specialize in planning and preparing food for large groups, from small gatherings to events of 20 to 200 people. When someone asks you to cook for a crowd, say “Yes!”—I’ll help you plan the menu, the timeline, and the recipes so you can relax and enjoy the event.

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