This ambrosia salad recipe is a favorite family holiday side made with a mixture of tropical fruit and marshmallows bathed in a sweet and tangy whipped sour cream.
My Grandma made this marshmallow fruit salad every Thanksgiving and I’ve kept the tradition alive. It’s fruity, fun, and totally nostalgic, it’s sweet enough to be served as dessert but is also savory enough to work as as a main side dish. And like my classic Waldorf salad, having something sweet and fruity on the Thanksgiving table adds some levity to your plate.
Canned tropical fruit and marshmallows are bathed in a creamy mixture of whipped cream and sour cream. Coconut and pecans add an irresistible crunchy texture. What’s not to love here? You won’t find any Cool Whip in this ambrosia salad (and you won’t miss it either). Real whipped cream is a game changer here, especially when spiked with sour cream for a refreshing tanginess. It’s the perfect marriage of flavors and textures.
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What’s in This Ambrosia Fruit Salad Recipe
Feel free to use different fruits in this recipe (fresh mango would probably taste great), or use fresh fruits if you like. Grandma always made it with the simplicity of canned fruit so I do too, and it’s super delish.
Here’s what you’ll need to make this ambrosia salad recipe:
- Canned pineapple tidbits
- Canned mandarin oranges
- Maraschino cherries
- Heavy whipping cream
- Granulated sugar
- Vanilla extract
- Light sour cream
- Sweetened shredded coconut
- Chopped pecans
- Mini marshmallows
- Green grapes
How to Make Ambrosia Salad
This salad couldn’t be easier to make and since it’s a no-cook dish, it is especially well-suited to Thanksgiving (after all, you can only keep so many things warm!).
- Drain your fruit. Thoroughly drain the cherries, pineapple, and oranges.
- Whip your cream. Use a hand or stand mixer to whip the cream, sugar, and vanilla until fluffy and stiff peaks form.
- Fold in the sour cream with care. Gently fold the sour cream into the whipped cream in batches.
- Stir it all together. Stir in the coconut, pecans, and marshmallows, followed by the fruit. Top with additional shredded coconut and pecans.
- Let it chill. Chill the salad in the fridge for at least an hour before serving.
Why is it Called Ambrosia Salad?
“Ambrosia” was the “food or drink of the gods” in Greek mythology. It’s used to describe something that has a pleasing taste or smell.
Where Does Ambrosia Salad Originate From?
Ambrosia salad is thought to have originated from the Southern U.S. during the 1800s. The earliest written documentation of the recipe is from an 1867 cookbook. It wasn’t until much later though, during the 1920s, that ambrosia salad became more recognized. It especially became a common potluck dish in the 50s and 60s, during peak marshmallow popularity.
Tips for Making Ambrosia Salad
There are only two other essential parts to this recipe:
Make it easy, use canned fruit. One is to be sure to drain the canned fruit, really, really well so it doesn’t create a puddle of watery cream. You’ll also want to be sure to rinse your cherries well or you’ll have red streaks through your salad.
Skip the cool whip and use sweetened sour cream instead. The second part is to fold your whip cream and sour cream together in 3 stages so the heavier sour cream doesn’t flatten the fluffy whip of the cream.
Can I Make Ambrosia Salad in Advance?
Yes, you can make this classic ambrosia salad recipe the night before and leave it in the fridge until you’re ready to serve. You won’t want to make this marshmallow salad more than a day in advance since the whipped cream tends to deflate over time.
What to Serve With Ambrosia Salad
- Creamy Mashed Potatoes
- Easy Glazed Carrots
- Cranberry Sauce
- The best juicy roast turkey
- Cheesy Scalloped Potatoes
- Stovetop Creamed Spinach
- 5-Ingredient Slow Cooker Creamed Corn
- Easy Dinner Rolls
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The BEST Ambrosia Salad Recipe
Ingredients
- 1 20- ounce can pineapple tidbits
- 1 15- ounce can Mandarin oranges
- 1 cup maraschino cherries , drained
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup light sour cream
- 3 cups mini marshmallows
- 1 cup sweetened shredded coconut
- 3/4 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 and rinse with cold water and set aside.
- Whip the cream with the sugar and vanilla until light and fluffy. Gently fold in 1/3 of the sour cream, then fold in the next 1/3, and then the final 1/3.
- 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.
Nutrition
More Fruity Salad Recipes to Try
- Kale Salad with Apples, Cranberries, & Cheddar Cheese
- Citrus, Fennel and Avocado Salad
- Classic Waldorf Salad
- Spinach Salad with Turkey, Apples, & Butternut Squash
- Berry Delicious Fruit Salad
- Avocado, Grapefruit and Fennel Salad
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