Ambrosia Fruit Salad: The Classic Recipe That Tastes Like Sunshine

There’s something so wonderfully nostalgic about a classic ambrosia fruit salad. It’s the kind of dish that shows up at holiday gatherings, potlucks, and backyard barbecues, and it always seems to disappear first. This isn’t just a simple fruit salad; it’s a creamy, dreamy concoction of sweet fruits, fluffy marshmallows, and crunchy pecans all coated in a rich, sweet dressing. For many of us, it’s a taste of childhood, a sweet memory wrapped in a bowl of goodness.

I remember my grandmother making this traditional ambrosia salad for every family event. She’d use a big glass bowl, and I’d watch as she’d carefully stir everything together, each ingredient a little jewel in the mix. She always said the secret was to let it chill for a bit, which really helps all the flavors get to know each other. And honestly, she was right. That little bit of waiting makes all the difference. This recipe is a nod to her, a way to keep that sweet tradition going.

Why This Recipe Is So Beloved

This creamy ambrosia salad is more than just a dessert; it’s a celebration of textures and flavors. You have the soft chew of the mini marshmallows, the pop of juicy mandarin oranges, the satisfying crunch of pecans, and the creamy, sweet dressing that ties it all together. It’s also incredibly simple to make, which makes it a perfect last-minute addition to any meal. Plus, it’s packed with a mix of fruits, providing a good dose of vitamins like Vitamin C from the citrus and healthy fats from the nuts.

Kitchen Tools You’ll Need

• Large mixing bowl
• Spatula or large spoon for mixing
• Measuring cups and spoons
• Can opener (for the canned fruits)

Time and Servings

• Prep time: 15 minutes
• Chill time: At least 30 minutes
• Total time: 45 minutes
• Servings: 6-8

Ingredients

Step-by-Step Recipe

1. Prep Your Ingredients: Start by draining your canned mandarin oranges and pineapple very well. This is a crucial step; if there’s too much juice, the salad will become watery. You can press the fruit gently with the back of a spoon in a colander. Halve the maraschino cherries and pat them dry with a paper towel.
2. Make the Dressing: In a large mixing bowl, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Next, gently fold in the thawed whipped topping. Be careful not to overmix; you want the dressing to stay light and airy.
3. Combine Everything: Now for the fun part! Add the drained mandarin oranges, pineapple chunks, and halved cherries to the bowl. Stir in the mini marshmallows, shredded coconut, and chopped pecans. Use a spatula to gently fold all the ingredients together until they are evenly coated in the creamy dressing.
4. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. An hour is even better! Chilling allows the flavors to blend and the marshmallows to soften just a bit, which is, I think, a key part of what makes it so good. Give it a final gentle stir before serving.

Recipe Notes

• Fruit Choice: While the classic recipe uses canned fruit, you could certainly use fresh fruit! Just make sure to use fruits that won’t brown quickly, like grapes or berries. You can also try adding sliced bananas right before serving.
• Toasting Pecans: Toasting the pecans for a few minutes in a dry pan over medium heat really brings out their flavor and gives them a wonderful aroma and a better crunch.
• Make it lighter: For a less rich dressing, you can use Greek yogurt in place of some or all of the sour cream. It will still have that nice tangy flavor but with a bit of a lighter feel.

How to Serve

This Ambrosia fruit salad is perfect as a dessert, a side dish, or even a delightful snack. It pairs wonderfully with grilled meats at a barbecue or as a sweet finish to a holiday meal. Serve it in a large serving bowl or in individual glass cups for a prettier presentation.

Storage

Leftover ambrosia salad should be stored in an airtight container in the refrigerator for up to 3 days. The marshmallows will continue to soften, and the salad may get a little more liquidy over time, so it’s best to eat it within the first couple of days for the best texture.

Nutrition Breakdown (Per Serving)

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Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

Q1: Can I make ambrosia salad in advance?

Yes, you can! Making it a few hours ahead of time is perfect. However, try not to make it more than a day in advance, as the fruit can get very soft and the salad might become too watery.

Q2: What is the difference between ambrosia salad and a regular fruit salad?

A regular fruit salad is simply a mix of fresh fruits. Ambrosia salad is a specific type of fruit salad that includes a creamy dressing, often made with whipped topping or sour cream, and typically includes marshmallows, coconut, and nuts.

Q3: Can I use fresh pineapple instead of canned?

While you could, I think canned pineapple works better here because it’s softer and sweeter, plus the liquid is easier to drain. Fresh pineapple contains an enzyme that can break down the proteins in the dairy, making the dressing runny, which we want to avoid.

Q4: Is ambrosia salad a southern dish?

Ambrosia salad has strong ties to Southern American cuisine. Its history dates back to the late 19th century and it has been a staple at Southern gatherings for generations.

Final Thoughts

Making this easy ambrosia fruit salad recipe is a lovely way to bring a little bit of sweet nostalgia to your table. It’s simple, comforting, and always a crowd-pleaser. The combination of classic ingredients creates a dessert that’s not just delicious, but also has a certain kind of charm. It reminds us that sometimes, the most cherished recipes are the ones that are the most straightforward, perfect for making and sharing a sweet moment with those you love.