Oh, ambrosia salad! Just saying the name brings back so many memories. For me, it’s inextricably linked to summer barbecues at my grandparents’ house, those slightly-too-hot-to-cook-in days where Grandma’s cool, creamy dessert was the star of the show. It’s funny, isn’t it? How a simple bowl of fruit, cream, and maybe a few other delightful bits can evoke such powerful feelings. I’ve tried so many versions over the years, some too sweet, some just… sad. But this one? This is the one. It’s light enough for a warm day, yet rich enough to feel like a real treat. It’s that perfect balance, you know? If you’re thinking of that classic Fruit Salad with marshmallows and coconut, this ambrosia salad takes it up a notch, offering a symphony of textures and flavors that will have everyone asking for the recipe. It’s honestly like sunshine in a bowl, and it’s surprisingly easy to whip up, even on those crazy busy weeknights when you just need something sweet but don’t want to fuss.
What is Ambrosia Salad?
So, what exactly is ambrosia salad? At its heart, it’s a delightful concoction that typically features a mix of fruit, often citrus, marshmallows, and a creamy dressing. The name itself, “ambrosia,” comes from Greek mythology, meaning the food or drink of the gods – and honestly, once you taste a truly great ambrosia salad, you might agree! It’s essentially a no-bake dessert or side dish that’s all about bringing together sweet and tangy flavors with a wonderfully soft and fluffy texture. Think of it as a chilled fruit salad that’s been given a magical makeover. It’s not just fruit tossed together; it’s an experience. It’s that perfect blend of sweet, tart, creamy, and chewy, all in one spoonful. It’s the kind of dish that feels both familiar and excitingly new, especially when you try this particular recipe that I’ve perfected over countless family gatherings.
Why you’ll love this recipe?
There are so many reasons why I’ve fallen head over heels for this ambrosia salad, and I just know you will too! First off, the **flavor**. It’s a beautiful dance of sweet pineapple, tangy mandarin oranges, and the subtle creaminess from the dressing, all brightened by a hint of citrus zest. It’s not cloyingly sweet, which is a big deal for me; you can actually taste the fruit! Then there’s the **simplicity**. Seriously, this is a lifesaver when you’re short on time or energy. You don’t even need to turn on the oven. It’s mostly just a matter of combining ingredients and letting them chill. And talk about **cost-efficiency**! You can make a big batch of this ambrosia salad using ingredients that are usually quite affordable, making it perfect for potlucks or feeding a crowd without breaking the bank. What I love most about this particular version, though, is its **versatility**. You can easily swap out fruits based on what’s in season or what you have on hand. Add some fresh berries when they’re ripe, or maybe some chopped apples for extra crunch. It’s incredibly forgiving and always delicious. Compared to other desserts, it feels lighter and fresher, making it a welcome addition to any meal, from a backyard BBQ to a holiday spread. It truly stands out because it hits all the right notes without being overly complicated. It’s the kind of recipe that brings a smile to your face just thinking about it.
How do I make Ambrosia Salad?
Quick Overview
This ambrosia salad is all about bringing together vibrant fruits with a luscious, creamy dressing, then letting it chill to perfection. The beauty lies in its no-fuss approach – no baking required! You’ll simply combine your prepared fruits, add the creamy binder, and let the flavors meld. It’s designed for ease, making it a go-to for busy cooks who still want to serve something special and crowd-pleasing. The key is using fresh, good-quality ingredients and allowing ample chilling time for those wonderful flavors to mingle.
Ingredients
For the main salad base:
2 (15-ounce) cans pineapple chunks, drained well (reserve about 1/4 cup of the juice)
2 (11-ounce) cans mandarin oranges, drained very well
1 cup miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped pecans or walnuts (optional, but so good for crunch!)
1 cup heavy whipping cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1/2 lemon (optional, for a bright lift)
For Added Texture (Optional but Recommended!):
1/2 cup sour cream or plain Greek yogurt (for extra tang and creaminess)
Step-by-Step Instructions
Step 1: Prep Your Fruit and Nuts
Start by making sure all your canned fruits are thoroughly drained. I like to gently press them with a spoon in the colander to get as much liquid out as possible – this is crucial to prevent a watery salad. If you’re using nuts, give them a quick chop to your desired size. If you’re feeling fancy, you can even lightly toast them in a dry skillet for a minute or two until fragrant; it really brings out their flavor!
Step 2: Combine the Salad Base
In a large mixing bowl, gently combine the drained pineapple chunks, drained mandarin oranges, miniature marshmallows, shredded coconut, and chopped nuts (if using). Give everything a good stir to distribute the ingredients evenly. Be gentle, though; we don’t want to mash up those delicate orange segments!
Step 3: Whip Up the Creamy Dressing
In a separate, chilled bowl, pour in the cold heavy whipping cream. Add the powdered sugar, vanilla extract, and lemon zest (if you’re using it – trust me, it’s a game-changer for brightness!). Using an electric mixer (or a whisk and a lot of arm power!), whip the cream until it forms soft peaks. You don’t want stiff peaks like for frosting; soft peaks mean the dressing will be light and fluffy, not heavy.
Step 4: Add the Tangy Boost (Optional)
If you’re opting for that extra creaminess and tang, gently fold in the sour cream or Greek yogurt into the whipped cream mixture now. This step really elevates the ambrosia salad, balancing the sweetness beautifully. Fold it in until just combined – don’t overmix.
Step 5: Bring It All Together
Now for the magic! Gently fold the whipped cream mixture into the fruit and marshmallow mixture in the large bowl. Use a spatula and a folding motion (cutting down through the middle and bringing it up and over) until everything is just combined and coated in the creamy dressing. Again, be gentle! We want to keep all that fluffiness intact.
Step 6: Chill and Let Flavors Meld
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably 4 hours, before serving. This chilling time is super important. It allows the flavors to meld together beautifully, and for the marshmallows to soften just slightly, creating that signature ambrosia texture. Don’t skip this step!
Step 7: Serve and Enjoy
Once chilled, give the ambrosia salad a final gentle stir. Spoon it into a pretty serving bowl. You can garnish with a sprinkle of extra coconut or a few more nuts if you like. Serve cold and watch it disappear!
What to Serve It With
This ambrosia salad is so wonderfully versatile, it really can fit into almost any meal or occasion. For **breakfast**, it’s a refreshing counterpoint to heavier dishes. Imagine serving a small scoop alongside Fluffy Pancakes or warm scones – the bright fruitiness cuts through the richness perfectly. A simple cup of black coffee or a light herbal tea is the ideal accompaniment. For a delightful **brunch**, it’s absolutely stunning. Serve it in individual parfait glasses layered with a bit of yogurt or granola for an elegant presentation. It pairs beautifully with mimosas or a sparkling cider. As a **dessert**, it’s a light and airy finish to a rich meal. Think of it after a hearty roast or a spicy curry; it’s a palate cleanser that’s still satisfyingly sweet. A dollop of whipped cream or a sprig of mint makes it extra special. And for those **cozy snacks**, it’s simply divine. It’s the perfect treat for an afternoon pick-me-up with a glass of cold milk, or even a late-night sweet craving when you don’t want to bake. My family loves having it as a special dessert on movie nights, piled high in bowls. One of my favorite traditions is to make a big batch for our Easter gathering; it’s always the first thing to go!
Top Tips for Perfecting Your Ambrosia Salad
I’ve made this ambrosia salad more times than I can count, and over the years, I’ve picked up a few tricks that I think really make it shine. For the fruit, **thorough draining is non-negotiable**. Seriously, take the extra minute to press out as much liquid as you can from the pineapple and oranges. A watery salad is just… sad. I learned this the hard way after a few batches that ended up a bit soupy. For the **marshmallows**, using the miniature ones is key. They distribute more evenly and their texture is just right for this salad; the larger ones can sometimes be too chewy. If you find your marshmallows are getting too hard after chilling, it usually means your fruit wasn’t drained well enough. When it comes to the **creamy dressing**, the key is using very cold heavy whipping cream. This helps it whip up light and fluffy. And don’t over-whip it! We want soft peaks, not stiff ones, so it folds gently into the fruit without deflating. I’ve also discovered that adding a bit of **sour cream or Greek yogurt** is a total game-changer. It adds a lovely tang that balances the sweetness of the fruit and marshmallows, making the whole salad taste more sophisticated. If you’re not a fan of coconut, you can totally skip it, but I find it adds a wonderful chewiness and tropical note. And for the nuts – while optional, toasting them lightly before chopping really unlocks their flavor and adds a delightful crunch that contrasts beautifully with the softness of the other ingredients. I tried this with sliced almonds once, and while good, the chopped pecans just had a richer, more satisfying texture for me. Remember, the **chilling time** is your friend! Don’t be tempted to serve it immediately. Letting it sit in the fridge for at least a couple of hours allows all those flavors to get acquainted and create that signature ambrosia magic. I once had guests arriving early and rushed the chilling, and you could definitely tell the difference – it was good, but not *as* good.
Storing and Reheating Tips
Storing this delicious ambrosia salad properly is essential to keep it tasting its best. If you have any leftovers (which, let’s be honest, is rare at my house!), the best way to store it is in an airtight container in the **refrigerator**. It will keep well for about 3 to 4 days. The texture might change slightly as it sits; the marshmallows will continue to soften, and the fruits will release a little more juice, which isn’t a bad thing, but it won’t have that initial fluffiness. For this reason, I don’t recommend storing it at room temperature for more than an hour or so, as the dairy components mean it’s best kept cold. I’ve never tried freezing this ambrosia salad because I worry the texture of the marshmallows and whipped cream wouldn’t hold up well after thawing. My gut tells me it would likely become watery and lose its delicate fluffiness. If you absolutely needed to freeze it, I’d suggest freezing it without the marshmallows and adding them after thawing, but honestly, it’s so quick to make, I’d recommend whipping up a fresh batch. As for reheating, you don’t! Ambrosia salad is meant to be served cold. If you find it’s gotten a little too watery after a day or two, you can try gently stirring in another tablespoon or two of whipped cream (if you have some extra made) to perk it up before serving. For the glaze, if you were to consider adding one (though this recipe doesn’t traditionally have one), it’s best applied right before serving to maintain its integrity and texture.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite ambrosia Salad Recipe! It’s more than just a dessert; it’s a little bowl of happiness that brings back cherished memories and creates new ones. The combination of bright, juicy fruits, fluffy marshmallows, a hint of coconut, and that lusciously creamy dressing is just pure magic. It’s a testament to how simple ingredients, prepared with a little bit of love, can create something truly spectacular. It’s the kind of recipe that makes you feel like a star in the kitchen, even if you spent less than 20 minutes actively making it. If you love this kind of retro-inspired, crowd-pleasing dish, you might also enjoy my Classic Layered Jell-O Salad or my No-Bake Cheesecake Dip. Give this ambrosia salad a try the next time you need a refreshingly sweet treat, and I promise, you won’t be disappointed. I can’t wait to hear how yours turns out and what your favorite part is! Don’t hesitate to leave a comment below with your thoughts or any fun variations you try. Happy mixing!
Ambrosia Salad
Ingredients
Main Ingredients
- 453 grams mini marshmallows
- 0.5 cup crushed pineapple drained
- 0.5 cup mandarin oranges drained and halved
- 0.5 cup maraschino cherries halved
- 0.5 cup chopped pecans
- 240 ml whipped cream or Cool Whip, thawed
- 50 grams shredded coconut sweetened
Instructions
Preparation Steps
- In a large bowl, combine the mini marshmallows, drained crushed pineapple, drained and halved mandarin oranges, and halved maraschino cherries.
- Add the chopped pecans and shredded coconut to the bowl.
- Gently fold in the whipped cream (or thawed Cool Whip) until everything is well combined and coated.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
