Ambrosia Salad
2
Published Oct 09, 2023, Updated Dec 09, 2024
This post may include affiliate links. Thank you for your support.
This classic Ambrosia salad is loaded with pineapple, mandarin oranges and coconut all tossed in a creamy, fluffy dressing with mini marshmallows. It’s the perfect side dish (or dessert) for potlucks and holiday meals!
While I didn’t grow up eating ambrosia salad, I was introduced to it the first time I had Thanksgiving dinner with my husband’s family. And as soon as I saw it being dished up I knew I was going to like it because it’s very similar to a salad I grew up eating called watergate salad.
And it’s funny because no one really knows why these fluffy fruit dishes are called salads, but perhaps it’s because they are cold dishes made by combining different ingredients and there’s usually a creamy dressing involved!
The ambrosia salad recipe I’m sharing today is inspired by my husband’s family recipe, the one that’s on our Thanksgiving table every year. Of course, in true EBF-fashion, I’m also giving a couple suggestions for how to make it tad healthier, if desired.
Table of Contents
Why You’ll Love This Recipe
- Easy to make: You only need 6 simple ingredients and less than 10 minutes of prep time to make this ambrosia salad. Love that!
- Family favorite: This is a classic recipe that has stood the test of time.
- Perfect for holidays: It’s a great dish to bring to potlucks or for holiday meals like Christmas, Easter and Thanksgiving.
- Healthier options: With this version I’m giving you some healthier substitutions like using Greek yogurt instead of sour cream or whipped cream and cutting back on the sugar by using unsweetened shredded coconut.
Ambrosia Salad Ingredients
- pineapple – a must for ambrosia salad! Opt for either pineapple tidbits or crushed pineapple in the can with juice. Just don’t forget to drain it otherwise your salad will turn out watery. I haven’t tried making this salad with fresh or frozen pineapple but I’m sure it would work!
- mandarin oranges – another classic ingredient! Be sure they are packed in juice instead of syrup and drain them well to keep the texture of the salad just right.
- shredded coconut – you can choose between sweetened or unsweetened, based on your sweetness preference. I usually lean towards unsweetened shredded coconut to avoid making this dish too sugary. I really like this Bob’s Red Mill shredded coconut for the salad because it’s shredded into smaller pieces and softens up nicely as the salad sits.
- mini marshmallows – these add a fun, fluffy texture to the mix. You can stick to the classic white marshmallows or jazz things up with fruity-fun marshmallows for added color and flavor.
- Greek yogurt or sour cream – this is where the creaminess comes into play. The choice between Greek yogurt and sour cream depends on your preference for tanginess. Greek yogurt is a bit tangier and lighter, while sour cream offers a richer consistency. I personally love using plain Greek yogurt to amp up the protein a bit! If you’d like, you could add a flavored yogurt like vanilla yogurt to enhance the flavors of this salad.
- maraschino cherries – not just for looks, these add a burst of sweetness and make the salad pop visually. They’re perfect for topping and turning your dish into a festive treat.
Variations
Every household seems to have its own unique twist on ambrosia salad. Like I mentioned, the recipe I’m sharing today is based on a family recipe recipe and I love it as is, but feel free to make this recipe your own! Here are some ideas:
- Pudding: Adding a packet of vanilla or coconut-flavored instant pudding (just the powder) can give the salad a richer taste and creamier texture.
- Use different fruit: Want to add in different fruit? Go for it! Grapes, bananas and strawberries are other common fruits that you might see in ambrosia salad.
- Add some crunch: For some added crunch and flavor, mix in about ⅓ cup of chopped walnuts, pecans or toasted almonds.
- Add whipped topping: Add a dollop of whipped cream or cool whip to give the dressing a creamier, fluffier consistency. I like more natural versions like Tru Whip or Cocowhip.
- Add cottage cheese: As an alternative to yogurt or sour cream, cottage cheese offers a unique texture and protein boost.
How to Make Ambrosia Salad
This creamy fruit salad is so easy to make, just follow these two steps!
Step 1: Drain the canned fruit to avoid excess liquid, then gently fold together the pineapple tidbits, mandarin oranges, shredded coconut, mini marshmallows, and Greek yogurt or sour cream in a large bowl until evenly coated.
Step 2: Cover and chill the salad in the fridge for 1-2 hours to let the flavors meld. Before serving, give it a quick stir and garnish with maraschino cherries and a sprinkle of coconut.
Brittany’s Tips
- Be patient: I know it might be hard, but make sure you let this salad chill for at least 1-2 hours to let the salad set and the flavors meld together.
- Don’t forget to drain your fruit: Don’t skip this otherwise your salad will turn out watery.
- Mix gently: When mixing everything together make sure to fold the mixture gently to ensure that the fruit and marshmallows stay in tact and don’t become mushy.
How to Store
Leftover ambrosia salad should be covered and kept in the refrigerator for 3-4 days.
Because this salad needs to chill in the fridge for a bit before serving, it’s a great make-ahead dish to serve at potlucks, parties and for the holidays! You can even make it the night before you plan to serve it. Just follow the recipe, store it in your fridge and take it out when you’re ready to serve.
Frequently Asked Questions
Ambrosia salad is a classic Southern fruit salad with a sweet, creamy base. Its name, meaning “nectar of the gods” from Greek mythology, hints at its divine flavor. Traditionally made with canned pineapple, mandarin oranges, marshmallows, whipped cream, sour cream, coconut, and cherries, variations might include cottage cheese, nuts, or vanilla pudding. Whether served as a side dish or enjoyed as a dessert, it’s a holiday favorite!
Freezing is not recommended as the texture of the fruit and marshmallows can change when thawed, making the salad watery and less creamy. It’s best enjoyed fresh or stored in the fridge.
More Salad Recipes to Try
- Waldorf Salad
- Easy Fruit Salad
- Healthy Watergate Salad
- Creamy Grape Salad
- Strawberry Pretzel Salad
- Cottage Cheese Salad
- Easy Cucumber Salad
- Shrimp Salad
Be sure to check out all of the healthy salad recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Ambrosia Salad
Ingredients
- 1 20 oz can crushed pineapple or pineapple tid-bits (in juice), drained
- 1 10-15 oz can mandarin oranges (in juice), drained
- 1 cup sweetened or unsweetened shredded coconut, I used unsweetened
- 1 cup mini marshmallows, can use fruity-fun marshmallows for added color
- 1 cup full fat plain Greek yogurt or sour cream
- 1-4 maraschino cherries, for topping
Instructions
- In a large mixing bowl, add the drained pineapple, drained mandarin oranges, shredded coconut, mini marshmallows and Greek yogurt (or sour cream).
- Gently fold all the ingredients together until the fruit and marshmallows are evenly coated.
- Cover the bowl and refrigerate for at least 1-2 hours before serving. This chilling time allows the flavors to meld together.
- Just before serving, you can garnish with a few maraschino cherries and a sprinkle of shredded coconut if you like.
Video
Notes
- Storage: Store leftovers in an airtight sealed container in the refrigerator for 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Substituted yogurt with TruWhip (was going for Vegan, then learned the vegan in the family wouldn’t be there, but had already purchased it), pineapple with Strawberries, coconut with Bananas, added Blueberries. The rest was the same.
I always hated the ambrosia salad growing up because I can’t stand coconut. Making it myself was so much better. I removed pineapple due to allergies in the family. Made this twice using too much TruWhip and adding maraschino cherries to the salad (as opposed to a garnish), with regular mini marshmallows. The 2nd time I found the multi-colored marshmallows, used Less TruWhip than the recipe called for. I didn’t mention the mandarin oranges because I left them in as the recipe called for. Everything was doubled (except the TruWhip) but added less than double (didn’t pay attention to How Much less). The family loved it!
Yay! So glad this salad was a hit, Eric. Thanks for making it and for coming back to leave a review. I so appreciate it!