Ambrosia salad is a classic American dessert salad that’s creamy, fruity, and often served at potlucks, holidays, or family gatherings. It originated in the Southern United States in the late 19th century, named after the “food of the gods” in Greek mythology due to its sweet, indulgent nature. The dish typically combines canned fruits, mini marshmallows, shredded coconut, and a creamy base like whipped topping or sour cream, with variations including nuts, grapes, or cherries for added texture and flavor.
This version of Ambrosia Salad draws from traditional recipes and serves about 8-10 people as a side dish. Prep time is around 15 minutes, plus chilling time.
Ingredients:
-
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1/2 cup sour cream or plain Greek yogurt for a tangier, healthier twist
- 1 (20 oz) can pineapple chunks or crushed pineapple, drained
- 1 (11-15 oz) can mandarin oranges, drained
- 1-2 cups mini marshmallows
- 1 cup sweetened shredded coconut
- 1 cup maraschino cherries, halved and drained (optional)
- 1 cup seedless grapes, halved (optional)
- 1/2 cup chopped pecans or walnuts (optional, for crunch)
Directions:
- In a large bowl, whisk together the whipped topping and sour cream until smooth and well combined.
- Gently fold in the drained pineapple, mandarin oranges, mini marshmallows, shredded coconut, and any optional add-ins like cherries, grapes, or nuts. Be careful not to overmix to avoid breaking up the fruits.
- Cover the bowl and refrigerate for at least 1-2 hours (or overnight) to let the flavors meld and the salad chill.
- Serve cold, garnished with extra coconut or cherries if desired.
Variations include using fruit cocktail instead of individual cans, adding banana slices (but add them just before serving to prevent browning), or making it lighter with yogurt instead of sour cream. It’s naturally gluten-free and can be made vegan with plant-based whipped topping and yogurt alternatives. Store leftovers in the fridge for up to 2-3 days.
