Add Preferred SourceWho doesn’t love Ambrosia Salad? We looked forward to events at Grandma’s house because she’d make her Ambrosia Salad for us all. It’s cool, creamy, and loaded with fruit. It’s one of those timeless recipes that you simply must know!
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I love ambrosia salad for its versatility and charm. It’s a recipe that brings back memories of family dinners and special occasions, yet it’s simple enough to whip up on a whim. Plus, who doesn’t enjoy a dessert that’s packed with fruit, fluffy marshmallows, and a creamy dressing? It’s a crowd-pleaser every time.
I also love that this salad can be made ahead of time and just popped into the fridge until you’re ready to serve it. In fact, I think it tastes better after it’s had a day for the flavors to really settle in. Don’t forget the cherries on top – everyone loves the cherries!
History
Ambrosia salad dates back to the late 19th century, with its origins rooted in the Southern United States. It first began appearing in cookbooks around the 1860s to 1870s, described as a luxurious dessert made with simple yet decadent ingredients like citrus fruits, grated coconut, and sugar. The name “ambrosia” comes from Greek mythology, where it was referred to as the food of the gods, symbolizing its indulgent and heavenly qualities.
As canned goods and convenience items like marshmallows and whipped toppings became popular in the mid-20th century, the recipe evolved into the version most familiar today.
Ingredients
- Greek vanilla yogurt – Our family’s original recipe called for sour cream, but I prefer Greek yogurt. That’s about the only change I’ve made to this recipe.
- Cool Whip topping – Thawed; don’t overmix or it can deflate.
- Canned pineapple tidbits – I like tidbits over crushed for better texture.
- Canned mandarin oranges – Pith removed if possible to avoid bitterness.
- Maraschino cherries – Drained; halved if large for even distribution.
- Green seedless grapes – Use firm grapes; softer grapes can break down and make the salad watery.
- Miniature fruit-flavored marshmallows – Try to find the multicolored fruity marshmallows. You can use the plain ones if that’s all you can find.
- Sweetened shredded coconut – Lightly toast for extra flavor if desired.
- Toasted chopped pecans – Walnuts are a safe alternative.
- Toasted sweetened shredded coconut – Shredded (optional); I like adding a little for extra texture and color.
How To Make Ambrosia Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining the Greek vanilla yogurt and thawed Cool Whip in a large mixing bowl. Stir until the mixture is smooth and fluffy. A balloon whisk works beautifully here to blend everything evenly without deflating the creaminess.
Add the drained pineapple tidbits, mandarin oranges, maraschino cherries, and green grapes to the bowl. Gently stir to combine, taking care not to break up the fruit. A soft-edged silicone spoon is great for folding everything together while keeping the fruit intact.
Mix in the miniature fruit-flavored marshmallows, sweetened shredded coconut, and toasted chopped pecans. Stir gently until all the ingredients are evenly coated in the creamy mixture.
Cover the bowl and chill the ambrosia salad in the refrigerator for 1 to 2 hours. This resting time helps the flavors come together and gives the salad a slightly firmer, scoopable texture. A glass storage bowl with a lid makes chilling and serving extra convenient.
Before serving, garnish with reserved pecans, a sprinkle of toasted coconut, and a few maraschino cherries with stems for a pretty finishing touch.
Serve chilled and enjoy this classic, crowd-pleasing salad that always brings smiles to the table.
Chef Jenn’s Tips
- Use a gentle folding motion when mixing to avoid crushing the delicate fruits like mandarin oranges and grapes. Or, add them at the end and just mix until combined.
- For added flavor, lightly toast the shredded coconut and pecans before incorporating them into the salad.
- If you want to make it extra special, serve the ambrosia salad in individual dessert cups or a large, clear serving bowl to showcase the colorful ingredients.
- You can adjust the sweetness by using unsweetened coconut or Greek yogurt without added sugar.
- For a fun twist, consider adding a splash of juice from the maraschino cherries for a slight pink hue.
Make It A Meal
Ambrosia salad pairs beautifully with a variety of dishes, making it a versatile addition to your table. Serve it alongside baked ham or roasted turkey for a sweet and savory contrast, or add it to a brunch spread with quiches and muffins for a delightful mix of flavors. It also makes a lovely ending to a barbecue meal, offering a light and refreshing finish.
Storage
Store any leftover ambrosia salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, but the marshmallows may soften slightly. Unfortunately, this dish doesn’t freeze well due to the fresh fruit and creamy components, so it’s best enjoyed fresh.
Ambrosia Salad
Ingredients
- ½ cup Greek vanilla yogurt
- 1 cup Cool Whip topping thawed
- 8 ounces canned pineapple tidbits drained
- 11 ounces canned mandarin oranges drained
- 1 cup maraschino cherries drained; save a few with stems for garnish
- 1 ½ cups green seedless grapes
- 1 ½ cups miniature fruit-flavored marshmallows
- ½ cup sweetened shredded coconut
- ¼ cup toasted chopped pecans reserve some for garnish
- toasted sweetened shredded coconut optional
Instructions
- Combine the Greek vanilla yogurt and thawed Cool Whip in a large mixing bowl. Stir until smooth and well blended.
- Add the drained pineapple tidbits, mandarin oranges, maraschino cherries, and green grapes to the bowl. Gently stir to combine without breaking the fruit.
- Mix in the miniature fruit-flavored marshmallows, sweetened shredded coconut, and toasted chopped pecans. Ensure everything is evenly coated in the creamy mixture.
- Chill the ambrosia salad in the refrigerator for 1-2 hours to let the flavors meld together and the texture firm up slightly.
- Garnish with reserved pecans, toasted coconut, and a few maraschino cherries with stems before serving for a beautiful presentation.
Notes
Chef Jenn’s Tips
- Use a gentle folding motion when mixing to avoid crushing the delicate fruits like mandarin oranges and grapes. Or, add them at the end and just mix until combined.
- For added flavor, lightly toast the shredded coconut and pecans before incorporating them into the salad.
- If you want to make it extra special, serve the ambrosia salad in individual dessert cups or a large, clear serving bowl to showcase the colorful ingredients.
- You can adjust the sweetness by using unsweetened coconut or Greek yogurt without added sugar.
- For a fun twist, consider adding a splash of juice from the maraschino cherries for a slight pink hue.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.