Ambrosia Salad Recipe
I grew up watching my grandmother spoon this fluffy, fruit-studded Ambrosia into every holiday bowl she owned. Light, sweet, and endlessly nostalgic, Ambrosia Salad is a classic potluck and picnic favorite — the kind of dish that’s equally at home at Thanksgiving, a summer BBQ, or a church bake sale.
If you like a make-ahead dessert that’s cool, creamy, and kid-approved, this recipe delivers. For a quick reference on variations I sometimes try, see this ambrosia inspiration I keep bookmarked: ambrosia variations.
Why you’ll love this dish
Ambrosia Salad marries canned and fresh fruit with a pillowy, creamy dressing made from sour cream and Cool Whip. It’s fast to pull together, feeds a crowd, and travels well. Because most of the components are pantry-stable or long-lasting refrigerated items, it’s an easy last-minute potluck contribution.
- Kid-friendly: sweet marshmallows and cherries make it irresistible to kids.
- Make-ahead: flavors meld beautifully after a few hours in the fridge.
- Flexible: add or omit nuts and fresh fruit to suit allergies and seasonality.
“This Ambrosia was the hit of our church luncheon — light, not too sweet, and everyone asked for seconds.” — a longtime potluck fan
For a savory contrast at the table, pair it with a crunchy salad like this chicken cashew crunch — it balances sweet with savory perfectly: Chicken Cashew Crunch Salad.
Step-by-step overview
Quick look at the process so you know what to expect:
- Drain canned fruits well, reserving a little pineapple juice. Slice any fresh fruit.
- Make the creamy base by mixing sour cream, thawed Cool Whip, mini marshmallows, and shredded coconut.
- Toss drained fruit with a splash of reserved pineapple juice to brighten and bind.
- Gently fold the fruit into the creamy mixture so berries and cherries stay intact.
- Chill at least 1–2 hours. Stir lightly before serving and add delicate fruit (banana) last minute.
What you’ll need
- 1 can (20 oz) pineapple chunks — drained; reserve 2 tbsp juice
- 1 can (15 oz) mandarin oranges — drained
- 1 cup grapes — halved
- 1 jar (10 oz) maraschino cherries — drained, stems removed
- 1 cup sour cream — room temperature
- 1 tub (8 oz) Cool Whip — thawed
- 2 cups mini marshmallows — white or pastel
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans — optional
- 1 cup fresh strawberries — sliced (optional)
- 1 banana — sliced just before serving (optional)
Notes and substitutions:
- Swap Greek yogurt for sour cream to reduce fat and add tang.
- Use unsweetened coconut to cut extra sugar.
- Omit pecans for a nut-free version or replace with toasted sunflower seeds for crunch.
Step-by-step instructions
- Drain the pineapple, mandarins, and cherries thoroughly. Reserve 2 tablespoons of the pineapple juice. Pat fresh strawberries dry and slice; halve grapes.
- In a large bowl, whisk sour cream until smooth. Fold in the thawed Cool Whip until uniform.
- Add mini marshmallows and shredded coconut to the creamy mixture. Stir gently to combine.
- In a separate bowl, toss the drained pineapple, mandarin oranges, grapes, cherries, and sliced strawberries with the reserved pineapple juice. The juice brightens flavor and helps the fruit blend without watering down the salad.
- Fold the fruit gently into the creamy base. Work carefully so cherries and berries keep their shape.
- If using pecans, fold most in now and reserve a small handful for garnish.
- Cover and chill for at least 1–2 hours to let flavors marry. Stir gently just before serving. Add banana slices right at the end so they stay fresh-looking.
Best ways to enjoy it
- Serve chilled in an attractive glass bowl so the colors show through.
- Spoon into individual parfait cups for a pretty buffet display.
- Pair with something salty or savory to contrast the sweetness — a crisp green salad or tangy coleslaw works well. Try serving it alongside a cool cucumber salad: Cucumber Salad.
- For a retro touch, hollow out a pineapple half and serve the ambrosia inside the shell.
Storage and reheating tips
- Refrigerate leftovers in an airtight container. Properly stored, Ambrosia will keep 3–4 days.
- Do not reheat — it’s meant to be served cold.
- Add bananas only when serving; they brown quickly and make the salad watery.
- Freezing is not recommended. The Cool Whip and fruit textures suffer when thawed.
Pro chef tips
- Drain everything well. Excess liquid is the enemy of a fluffy ambrosia.
- Fold, don’t stir. Gentle folding keeps fruit intact and prevents the Cool Whip from deflating.
- Let it chill. A minimum of 1 hour improves texture; overnight is even better if you want flavors to develop.
- Keep marshmallows small. Mini marshmallows stay tender and distribute evenly.
- Toast pecans lightly in a dry skillet for 2–3 minutes if you want a deeper, nuttier crunch.
Creative twists
- Tropical: Add diced mango and shredded unsweetened coconut. Replace pecans with macadamia nuts.
- Lightened-up: Substitute half the sour cream with Greek yogurt and use low-fat whipped topping.
- Vegan: Use dairy-free whipped topping and coconut yogurt; swap marshmallows for vegan options.
- Boozy adult version: Macerate grapes and sliced strawberries with a splash of rum for 15 minutes, then drain before folding in.
- Citrus kick: Zest a lime or orange into the dressing for a bright lift.
Common questions
Q: How long does it take to prep this Ambrosia Salad?
A: Active prep is about 15–20 minutes (mostly draining and slicing). Chill time is 1–2 hours for best texture.
Q: Can I make Ambrosia ahead of time?
A: Yes — make it up to 24 hours ahead, but add banana slices just before serving. If you plan to keep it over 24 hours, expect some marshmallow softening and fruit to release juice.
Q: Is Ambrosia Salad freezer-safe?
A: Not really. Freezing changes the texture of the whipped topping and fruit, creating a watery, grainy result when thawed.
Q: How can I keep the marshmallows from getting soggy?
A: Mini marshmallows hold up better than large ones. Also, chilling soon after mixing reduces marshmallow saturation.
Q: Can I omit the nuts for allergies?
A: Absolutely. For crunch without nuts, try toasted oats or sunflower seeds if no seed allergies are present.
Conclusion
Ambrosia Salad is an effortless, crowd-pleasing dessert that’s easily customized to suit diets and occasions. If you want more classic takes on this fluffy fruit salad, check out this detailed version: Ambrosia Salad with Cool Whip – Pass Me a Spoon. For another reliable recipe to compare ingredients and technique, this guide is helpful: Ambrosia Salad Recipe – Tastes Better From Scratch.
Enjoy serving this nostalgic favorite — and don’t forget to reserve a little pineapple juice the next time you make it; that small step makes a big difference.
Ambrosia Salad
Ingredients
Fruit Ingredients
- 1 can (20 oz) pineapple chunks — drained; reserve 2 tbsp juice
- 1 can (15 oz) mandarin oranges — drained
- 1 cup grapes — halved
- 1 jar (10 oz) maraschino cherries — drained, stems removed
- 1 cup fresh strawberries — sliced (optional) Pat dry before slicing
- 1 banana sliced just before serving (optional) Add last minute to prevent browning
Creamy Base
- 1 cup sour cream — room temperature Can be swapped with Greek yogurt for a tangy flavor
- 1 tub (8 oz) Cool Whip — thawed
- 2 cups mini marshmallows — white or pastel Keep marshmallows small to avoid sogginess
- 1 cup shredded sweetened coconut Unsweetened can be used to reduce sugar
- ½ cup chopped pecans — optional Omit for nut-free version; can replace with sunflower seeds
Instructions
Preparation
- Drain the pineapple, mandarins, and cherries thoroughly. Reserve 2 tablespoons of the pineapple juice.
- Pat fresh strawberries dry and slice; halve grapes.
Creamy Base
- In a large bowl, whisk sour cream until smooth.
- Fold in the thawed Cool Whip until uniform.
- Add mini marshmallows and shredded coconut to the creamy mixture. Stir gently to combine.
Fruit Mixing
- In a separate bowl, toss the drained pineapple, mandarin oranges, grapes, cherries, and sliced strawberries with the reserved pineapple juice.
- Fold the fruit gently into the creamy base, being careful to keep cherries and berries intact.
- If using pecans, fold in most and reserve a handful for garnish.
Chill and Serve
- Cover and chill for at least 1–2 hours to let flavors marry.
- Stir gently just before serving. Add banana slices right at the end for freshness.
