Ambrosia Salad
A classic potluck favorite that combines canned and fresh fruit with a creamy dressing, perfect for any gathering.
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.
Notes
Ambrosia Salad is easy to customize. For a lighter version, substitute half the sour cream with Greek yogurt and use low-fat whipped topping. Pair with something salty or savory to contrast the sweetness.