Add Preferred SourceAmbrosia Salad is a timeless dessert—or side dish, depending on how you serve it. It’s filled with fruit, a creamy dressing, and everyone always goes bananas for this old-fashioned dish.
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I grew up eating Ambrosia Salad. I swear to you, it was on the menu at just about every family dinner. Along with Funeral Potatoes. It’s cool, creamy, fruity, and there’s something just so right about this recipe that really shouldn’t work.
There are a million versions of Ambrosia Salad, but this is my family’s recipe. It’s timeless and delicious. It may vary a bit from what you know, but that’s the beauty of these vintage recipes.
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 coconut – Lightly toast for extra flavor if desired.
- Toasted pecans – Walnuts are a safe alternative.
- Toasted sweetened 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 smooth and fully blended. I like using a rubber spatula here so everything folds together without deflating the whipped topping.
Add the drained pineapple tidbits, mandarin oranges, maraschino cherries, and green grapes. Gently stir to combine, taking care not to break up the fruit. Slow and gentle is the key here.
Next, fold in the miniature fruit-flavored marshmallows, sweetened shredded coconut, and toasted chopped pecans. Make sure everything is evenly coated in that creamy mixture. A wide mixing spoon works really well for this step.
Cover the bowl and refrigerate the ambrosia salad for 1 to 2 hours. This gives the flavors time to meld and helps the salad firm up just enough.
Before serving, garnish with reserved pecans, a little toasted coconut, and a few maraschino cherries with stems for a pretty, classic finish.
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.
Serving Suggestions
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: A Sweet Classic That Never Goes Out of Style
Ingredients
- 1/2 cup greek vanilla yogurt
- 1 cup Cool Whip topping
- 8 ounces pineapple tidbits drained
- 11 ounces mandarin oranges drained
- 1 cup maraschino cherries drained
- 1-1/2 cup green grapes
- 1-1/2 cup marshmallows fruit-flavored
- 1/2 cup coconut shredded
- 1/4 cup pecans toasted and chopped
- coconut toasted and shredded (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.
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.