Easter is always such a special time for my family. After church service, we all gather around a delicious feast followed by a fun Easter egg hunt for the kiddos.
This year was no different. The dessert table was full of bright, spring-time treats like my moist Carrot Cake and this colorful show-stopper - the best Ambrosia Salad!
Growing up in the South, this yummy fruit salad was a staple at our church potlucks, holiday meals, and backyard barbecues (just like my Strawberry Fluff Salad). My grandmother always made the best, and I'm so excited to share this easy ambrosia salad recipe with you!
To start, the sour cream and Cool Whip are combined for an incredibly easy fruit salad dressing that's both creamy and tangy. Then, tart pineapples, juicy oranges, and plump cherries are folded in, along with fluffy marshmallows and sweetened coconut flakes. You're sure to have a flavor and texture explosion in every bite!
To garnish, I like to top each serving with my Homemade Whipped Cream and extra cherries on top. You could also add chopped nuts, extra coconut flakes, or even mint leaves - the possibilities are endless!
Ambrosia pairs perfectly with my Smoked Pellet Grill Brisket and Homemade Dinner Rolls - yum!
What is Ambrosia Salad?
Ambrosia salad has been around for generations and is a staple in the South at family gatherings and holiday meals - especially Easter, 4th of July, and Thanksgiving.
This creamy fruit salad is traditionally made with oranges, coconut, marshmallows, and sometimes even apples and grapes - there are so many ways to make it!
Why You'll Love It
My family loves this dessert salad and here are a few reasons why you will also:
- Sweet, refreshing flavor. The combination of sweet, juicy fruit and tangy, creamy dressing is simply irresistible. It's such a refreshing treat for those hot summer months here in Texas.
- Easy to make. Using simple ingredients, this one-bowl wonder can be whipped up in no time hassle-free.
- Perfect for any occasion. Whether you're serving it for breakfast, dessert, or as a side dish for dinner, this colorful fruit salad will be a crowd-pleaser for sure.
- Flexible recipe. You can customize this dish to your liking by adding or removing different ingredients. For example, you can add chopped nuts or substitute some of the fruit with chopped apples or grapes - so many options!
- Perfect for a crowd. This recipe makes a large bowl of ambrosia, so it's great for serving at potlucks, holiday meals, or any gathering.
Ingredients Overview
This recipe uses simple ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)
- Cool whip: gives the salad its signature creamy texture and helps to hold everything together
- Sour cream: adds a tangy flavor to the salad and helps to balance out the sweetness of the other ingredients
- Pineapple tidbits: for a tropical taste and pairs perfectly with the other fruits
- Mandarin oranges: adds a sweet, juicy burst of citrus flavor
- Mini fruit-flavored marshmallows: for a fun and colorful touch kids go wild for
- Maraschino cherries: add a pop of color to the salad and their sweet flavor is a perfect addition
- Shredded coconut: for a nutty flavor and a bit of texture
How to Make Ambrosia Salad
Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)
In a large mixing bowl, stir the cool whip and sour cream together until smooth and creamy.
Add in the pineapple tidbits, mandarin oranges, mini fruit-flavored marshmallows, maraschino cherries, and sweetened coconut flakes.
Gently fold them in using a rubber spatula or wooden spoon.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This will allow the flavors to blend together.
Serve chilled and enjoy!
Storage Information
Leftovers: Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. Storing longer than that will cause the juices from the fruit to start seeping out and the marshmallows to get soggy.
Make ahead: This recipe can be made 1-2 days ahead of time and stored in the refrigerator until ready to eat. However, if you use fresh fruit in the salad, you may want to wait to add it until just before serving - this will prevent it from getting mushy.
Tips and Tricks
- Drain: Make sure all canned fruit is well drained before using. Extra liquid will make the salad watery, less fluffy, and fall apart.
- Don't overmix: Be careful not to overmix the fruit salad, as this can cause the marshmallows to break down and become mushy.
- Chill: Store prepared ambrosia in the refrigerator for at least 4 hours before serving to give the flavors time to marry. Chilling overnight will make it taste even better.
Substitutions and Variations
This recipe is so flexible and can be customized any way you'd like. Here are a few options:
- Sour cream - can be substituted with plain Greek yogurt
- Pineapple tidbits - can be substituted with crushed pineapple
- Fresh fruit - All canned fruit can be substituted with fresh fruit.
- Extras - Sometimes I will add a chopped apple and chopped pecans for extra flavor and texture. Have fun customizing this recipe to your liking.
Related Recipes
Looking for other recipes like this? You'll love these!
Pairing
Here are some of my favorite dishes to serve with this recipe.
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Be sure to check out my how-to video in the recipe card below!
Ambrosia Salad
Recommended Equipment
Ingredients
- 8 ounces cool whip (thawed)
- 8 ounces sour cream
- 1 (20 ounce) can pineapple tidbits (well drained)
- 1 (15 ounce) can mandarin oranges (well drained)
- 1 (10 ounce) jar maraschino cherries (well drained)
- 1 (10 ounce) bag mini marshmallows (fruit-flavored or white)
- 1 cup sweetened coconut flakes
- ½ cup chopped pecans (optional)
Instructions
- In a large mixing bowl, stir the cool whip and sour cream together until smooth.
- Add the rest of the ingredients to the bowl. Gently fold them in using a rubber spatula or wooden spoon.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This will allow the flavors to blend together.
- Serve chilled and enjoy!
Notes
- Storage: Place leftovers in an airtight container and store them in the refrigerator for up to 3 days.
- Drain: Make sure all canned fruit is well drained before using. Extra liquid will make the salad watery, less fluffy, and fall apart.
- Don't overmix: Be careful not to overmix the fruit salad, as this can cause the marshmallows to break down and become mushy.
VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Frequently Asked Questions
It can be made 1-2 days ahead of time and stored in the refrigerator until ready to eat. However, if you use fresh fruit in the salad, you may want to wait to add it until just before serving - this will prevent it from getting mushy.
While the fruit provides some vitamins and nutrients, the added marshmallows, sweetened coconut, and cool whip make it an indulgent treat.
Christi
The best ambrosia salad I’ve ever had! It was so light and fluffy that it basically melts in your mouth. The kids loved all the colorful marshmallows and gobbled it up. We can’t wait to make it again!
Ranch Style Kitchen
Thank you so much! I’m so glad to hear that y’all liked it!