So, Ambrosia Salad — The Story and a Bit of Chaos
If you ever wandered into my kitchen on a random Saturday afternoon, you’d probably see me mixing up something like Ambrosia Salad, usually with my hair a bit wild and a cat sneaking around the counter hoping for a drop of cream. Honestly, I first made this because my aunt swore it was the only way to get my cousin to eat fruit (jury’s still out on whether that’s technically true). And, well, she was mostly right. The first time I made it, I forgot the coconut and everyone pretended not to notice, but my grandma just gave me that patented side-eye. Anyway, there’s something nostalgic about Ambrosia Salad—like old summer picnics or church potlucks where someone always brings it in a bowl twice as big as their head.
Why You’ll Love This (Or At Least Why I Do)
I make this when I want something sweet but can’t be bothered to bake (let’s be real, who has time for flour everywhere?). My family goes crazy for it, especially when it’s extra marshmallowy. My brother once tried to eat the whole thing before dinner—didn’t end well. And it’s so forgiving! Ran out of oranges? Just toss in some pineapple and call it a day. (Actually, sometimes I do both if I’m feeling wild.) Plus, it’s the kind of dish you can make ahead, forget in the fridge, and magically it tastes even better the next day. Or is that just me?
Here’s What You’ll Need (With Some Honesty)
- 1 can (about 400g or so) of mandarin oranges, drained — I sometimes use fresh clementines if I’m feeling fancy, but who am I kidding, canned is just easier
- 1 can (400g) pineapple chunks or tidbits, drained — my grandmother always insisted on Dole, but honestly any kind works fine
- 1 cup mini marshmallows — I’ve tried the fruit-flavored ones but, eh, not my jam
- 1 cup sweetened shredded coconut — skip if you’re not a coconut person, but I like the texture
- 1 cup sour cream — or Greek yogurt if you want to pretend it’s sort of healthy
- 1/2 cup maraschino cherries, halved — and a few extra for nibbling
- 1/2 cup chopped pecans or walnuts — totally optional, sometimes I just leave them out if I want it nut-free
Let’s Throw It Together — Directions (Sort of Precise, Mostly Not)
- First things first: grab a big old mixing bowl. Bigger than you think you’ll need. Trust me.
- Add the mandarin oranges and pineapple. If you’ve got a little juice leftover, don’t worry—just not too much or it’ll get soupy (unless you like soup-salad, no judgment).
- Sprinkle in the mini marshmallows, coconut, cherries, and nuts if you’re using them. This is where I usually sneak a marshmallow or two. Quality control, you know?
- Dump in the sour cream. Now, give everything a gentle but thorough mix. Don’t be shy, but try not to totally demolish the fruit. It’ll look a bit weird at this stage—don’t panic. It comes together, promise.
- Cover the bowl and stick it in the fridge for at least 2 hours (overnight if you can swing it). This is the part I always want to skip but, actually, it really does make it way better.
- Give it a little stir before serving. Top with some extra cherries if you want it to look fancy. Or don’t—I rarely bother if it’s just us at home.
Little Notes I’ve Learned (Sometimes the Hard Way)
- If you use Greek yogurt, it’ll taste a bit tangier, which is nice but different. My kids noticed, but only after I told them.
- Letting it sit overnight really does help the flavors mix. One time I rushed it and it just tasted like a weird fruit and cream mess, so don’t do what I did.
- If your mini marshmallows are a bit stale (guilty), run them through your hands to break them up—otherwise you’ll get clumps.
- Don’t skip draining the fruit. Seriously. Otherwise it turns into a puddle (learned that the hard way at a BBQ).
Variations I’ve Messed With (Not All Are Winners)
- I sometimes throw in grapes, halved (red or green, up to you). Adds a nice crunch.
- Once I tried adding banana slices—nope, too mushy after a day. Would not recommend unless you eat it immediately.
- Switch out the pecans for toasted almonds if you’ve got ‘em. Changes the whole vibe.
- For a lighter version, swap sour cream for plain yogurt. I did this once by accident and it was actually pretty good.
Do You Really Need Special Equipment?
Honestly, just a big bowl and a spoon. If you don’t have a mixing bowl, I’ve definitely used a stock pot before (don’t tell my mother). You could use a spatula, but a regular old spoon works fine. No need to get fancy unless you want to.
How to Store (If You Have Leftovers, Which I Rarely Do)
Pop it in a covered container and keep it in the fridge. It’s good for up to 2-3 days, but honestly, in my house it never lasts more than a day! If it gets a little watery, just give it a stir and soldier on.
Serving Suggestions (My Family’s Way, Yours Might Differ)
I usually just plop a big scoop in a bowl and call it a day. But if you want to be a bit posh, serve it in little parfait glasses with a cherry on top. We once had it as a side at Thanksgiving—kind of weird, but it worked. Or hey, put it on waffles (I did this once and it was oddly good).
Pro Tips, AKA Things I Messed Up Before
- I once tried to use low-fat sour cream. It separated and got all weird. Stick with the full stuff, trust me.
- Mix gently! I got too aggressive once and the whole thing turned to mush.
- Don’t skip chilling it. Warm Ambrosia Salad is just not a vibe. Cold makes all the difference.
- On second thought, more marshmallows isn’t always better—they sort of take over if you go wild.
FAQ (Yes, I’ve Actually Been Asked These)
Can I make Ambrosia Salad ahead of time?
Absolutely. In fact, I think it tastes better the next day, after everything sort of melds together. Just give it a stir.
What’s the deal with coconut? Is it essential?
Not really. I love it, but my sister can’t stand it, so sometimes I leave it out or put it on the side. Up to you!
Can I use fresh fruit instead of canned?
Totally. Just takes a bit longer (and more washing up). But the taste is brighter, for sure. Go for it if you’re feeling energetic.
How do I keep it from getting watery?
Drain your fruit well. Like, really well. Or, line a colander with a paper towel and let it sit for while. That helps.
Can I make it dairy-free?
Yes, I’ve used coconut yogurt before and it worked pretty well. Not quite the same, but close enough if you need it.
One last thing—I found some great ideas on Simply Recipes if you want to see how others make theirs, and if you’re curious about the history (I was one rainy afternoon), Wikipedia’s page on Ambrosia Salad is a quirky little read. Anyway, hope you like this as much as I do—let me know if you find a secret ingredient I’ve missed!
Ingredients
- 1 cup pineapple chunks, drained
- 1 cup mandarin orange segments, drained
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut
- 1 cup sour cream
- 1/2 cup maraschino cherries, halved
- 1/2 cup seedless green grapes, halved
- 1/2 cup chopped pecans (optional)
Instructions
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1In a large mixing bowl, combine the pineapple chunks, mandarin orange segments, mini marshmallows, shredded coconut, maraschino cherries, and green grapes.
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2Add the sour cream to the bowl and gently fold all ingredients together until evenly coated.
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3If using, add the chopped pecans and mix gently to combine.
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4Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.
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5Serve chilled, garnished with extra cherries or coconut if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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