Ambrosia Salad Recipe

If you’re looking for a refreshing, nostalgic treat that’s as easy to throw together as it is delicious, this Ambrosia Salad Recipe is exactly what you need. It’s a classic dessert that feels like a sweet hug from grandma’s kitchen and it’s perfect for everything from potlucks to casual family dinners. Trust me, once you try this, it might just become your new go-to for a quick, fruity, creamy delight.

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Ingredients You’ll Need

One of the things I adore about this Ambrosia Salad Recipe is how effortlessly these simple ingredients come together to create that classic creamy fruit salad you remember. Here’s what you’ll gather from the store, and a couple of tips to help you pick the best.

• Mandarin Oranges: Use canned mandarin oranges that are well-drained so your salad doesn’t get watery—fresh ones work too if you peel and segment carefully.
• Pineapple Tidbits: Canned pineapple tidbits bring sweetness and texture; drain thoroughly or use fresh pineapple for a brighter zing.
• Miniature Marshmallows: These add delightful chewiness and a touch of fun—don’t skip them!
• Sweetened Shredded Coconut: Gives that tropical, slightly nutty flavor that balances the fruit and cream.
• Sour Cream: This is the secret creamy binder; it adds tanginess that cuts through the sweetness so your salad isn’t overly sugary.

Variations

I love how versatile this Ambrosia Salad Recipe is. Over the years, I’ve tweaked it just a bit to cater to different tastes and dietary needs. Feel free to make it your own—you can’t go wrong!

• Greek Yogurt Swap: For a tangier, lighter version, swap sour cream for Greek yogurt—my family enjoyed this twist, and it’s a bit healthier too.
• No Marshmallows: If marshmallows aren’t your thing, try adding chopped nuts like pecans or walnuts for a satisfying crunch.
• Seasonal Fruits: Swap pineapple for fresh berries or diced apples in the fall—you’ll discover new favorite versions depending on the season.
• Dairy-Free Option: Use coconut cream in place of sour cream for a tropical and dairy-free treat that’s equally dreamy.

How to Make Ambrosia Salad Recipe

Step 1: Gather and Drain Your Fruit

Start by draining the canned mandarin oranges and pineapple tidbits thoroughly—the key here is to avoid excess liquid, so your salad isn’t watery. I usually pop them in a colander and let them sit for a few minutes while I prep the other ingredients.

Step 2: Combine the Fruit with Marshmallows and Coconut

In a large mixing bowl, add the drained mandarin oranges and pineapple tidbits along with the miniature marshmallows and shredded coconut. I love stirring these dry ingredients first to get an even mix before adding the creamy parts.

Step 3: Add Sour Cream and Gently Toss

Pour in the sour cream and gently toss everything together until the fruit and marshmallows are coated evenly but not mushy. Be gentle—you don’t want to break up those sweet fruit pieces. A light hand here really keeps the salad looking pretty.

Step 4: Chill and Serve

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least a couple of hours. Trust me, this step is non-negotiable—letting it chill allows all the flavors to meld together beautifully, and the marshmallows soften just a little bit, making it all the more delightful.

How to Serve Ambrosia Salad Recipe

Garnishes

I like to sprinkle a few extra toasted coconut flakes on top right before serving—it adds a little crunch and makes it look gorgeous. Sometimes a sprig of fresh mint or a few extra mandarin segments as garnish really takes the presentation up a notch and makes guests smile.

Side Dishes

Ambrosia Salad pairs wonderfully with grilled chicken or pork at summer barbecues—it’s a light, sweet counterpoint to savory mains. At holiday dinners, I like serving it alongside rich casseroles or ham for that perfect balance.

Creative Ways to Present

For a party, try layering ambrosia salad in clear glasses or mason jars for individual portions—it’s visually stunning and easy for guests to grab and enjoy. I’ve also used hollowed-out oranges as little bowls for a cute, seasonal touch that gets people talking.

Make Ahead and Storage

Storing Leftovers

Leftover Ambrosia Salad keeps wonderfully in an airtight container in the fridge for up to three days. I always give it a gentle stir before serving again because the marshmallows tend to settle a bit. It’s still just as tasty and fresh as day one!

Freezing

This salad doesn’t freeze well unfortunately—the marshmallows and sour cream change texture and become soggy or grainy. I’d recommend enjoying it fresh or making smaller batches if you want to avoid waste.

Reheating

Since this is best served chilled, I don’t recommend reheating. Just pull it out of the fridge about 10 minutes before serving so it’s not ice-cold and the flavors have a chance to open up.

FAQs

Final Thoughts

This Ambrosia Salad Recipe has been a comforting classic in my kitchen for years. It’s one of those dishes that sparks smiles and nostalgia with each spoonful, yet is incredibly simple to make. If you’re craving a dessert or side that’s sweet, tangy, and refreshingly creamy, give this recipe a try—you’ll find it’s just as satisfying as it is easy. I can’t wait for you to enjoy it as much as my family does!

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