Classic Ambrosia
This creamy fruit salad is sweet, tangy, and full of old-fashioned charm. It is a simple no-cook dessert for holidays, potlucks, and family dinners.
Total
20 min
Servings
8 servings
Level
Easy
Ambrosia is a classic American fruit salad, especially loved in Southern cooking. It usually combines juicy fruit, coconut, mini marshmallows, and a creamy dressing.
This version uses canned pineapple and mandarin oranges for ease, plus grapes for freshness and crunch. A mix of sour cream and whipped topping keeps the salad creamy without making it too heavy.
The key is to drain the fruit well and chill the salad before serving. That short rest helps the marshmallows soften and the flavors come together.
01What you'll need
Ingredients
9 items · 8 servings
- 1 can (20 ounces) pineapple tidbits or chunks, drained very well
- 1 can (15 ounces) mandarin orange segments, drained very well
- 1 cup seedless red or green grapes, halved
- 1 cup sweetened shredded coconut
- 1 1/2 cups mini marshmallows
- 1/2 cup sour cream
- 1 cup whipped topping, thawed if frozen
- 1/2 cup chopped pecans or walnuts, optional
- 1/2 cup maraschino cherries, drained, patted dry, and halved, optional
02How to make it
Step-by-step
1. Drain the canned fruit
Set the pineapple and mandarin oranges in a colander and let them drain for several minutes. For a thicker salad, spread them on paper towels and gently pat them dry. This helps prevent a watery dressing.
2. Prep the fresh fruit
Rinse the grapes, dry them well, and cut them in half. If using maraschino cherries, drain them, pat them dry, and halve them so they mix evenly through the salad.
3. Stir the creamy base
In a large mixing bowl, stir together the sour cream and whipped topping until smooth. The sour cream adds a light tang that balances the sweet fruit and marshmallows.
4. Add the fruit gently
Add the drained pineapple, mandarin oranges, grapes, and cherries if using. Fold them in with a rubber spatula. Folding means gently turning the mixture over itself, instead of stirring hard, so the oranges do not break apart.
5. Mix in the coconut and marshmallows
Add the shredded coconut and mini marshmallows. Fold again until everything is lightly coated in the creamy dressing.
6. Add nuts if you like
Fold in the chopped pecans or walnuts, or save them to sprinkle on top just before serving. Adding them at the end keeps some crunch.
7. Chill before serving
Cover the bowl and refrigerate the ambrosia for at least 1 hour, or up to 24 hours. Chilling gives the marshmallows time to soften and the flavors time to blend.
8. Serve cold
Give the salad a gentle stir before serving. Spoon it into a serving bowl and add a few extra cherries, nuts, or coconut on top if you want a simple garnish.
03From our kitchen
Cook's tips
- Make-ahead: Ambrosia is a good make-ahead dessert. Prepare it 4 to 24 hours before serving and keep it covered in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as a little liquid may collect at the bottom.
- Avoid watery ambrosia: Drain canned fruit very well and pat cherries dry. If the fruit is too wet, the creamy dressing will thin out as it sits.
- Fruit swaps: Try diced fresh apple, banana slices, strawberries, or blueberries. Add bananas just before serving because they brown and soften quickly.
- Dressing swap: Use all sour cream for a tangier salad, all whipped topping for a sweeter salad, or plain Greek yogurt for a slightly thicker option.
- Nut-free option: Leave out the pecans or walnuts. For crunch without nuts, add them only to a separate serving bowl or use toasted coconut on top instead.
Cook's note
Ambrosia can vary from family to family. Some versions include only sour cream, while others use whipped topping, yogurt, or even mayonnaise. This recipe keeps the familiar creamy-sweet style while using sour cream for balance.
04Frequently asked
Questions & answers
Can I make ambrosia the night before?
Yes. Ambrosia is often better after chilling overnight. Make it up to 24 hours ahead, cover it tightly, and keep it in the refrigerator until serving.
Why did my ambrosia turn watery?
The fruit was probably not drained enough. Canned pineapple, mandarin oranges, and maraschino cherries hold a lot of syrup or juice. Drain them well and pat them dry before mixing.
Can I use fresh fruit instead of canned fruit?
Yes. Fresh orange segments, pineapple, grapes, berries, and apple all work well. Keep in mind that very juicy fruit can loosen the dressing, so dry it well after washing or cutting.
Do I have to use coconut?
No. Coconut is traditional in many ambrosia recipes, but you can leave it out if you do not like the texture. Add extra grapes, pineapple, or marshmallows to make up the volume.
Can ambrosia be frozen?
Freezing is not recommended. The creamy dressing can separate, and the fruit may become soft and watery after thawing.
05Keep cooking
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