This classic ambrosia fruit salad combines canned tropical fruit, fluffy whipped cream, and mini marshmallows to create the perfect make-ahead holiday side dish that's ready in just 15 minutes of hands-on time.
The secret lies in thoroughly draining your canned fruit and folding in freshly whipped cream with a touch of tangy sour cream for balance. My mother insists on this vintage recipe during the holidays, so we've perfected the ratios over the years, and this version delivers that nostalgic sweetness without becoming watery or overly sweet.
When Tropical Fruit Was a Luxury
Ambrosia salad first appeared in American kitchens during the 1860s, with the earliest recorded recipe published in 1867 by Maris Massey Barringer of Concord, North Carolina. Her original version contained just three ingredients: grated coconut, sugar, and pulped oranges. The name "ambrosia" came from ancient Greek mythology, where it described the food of the gods that granted immortality.
What made this simple fruit salad so special? In the mid-1800s, tropical ingredients like coconut and pineapple were rare luxuries in the United States. Importing them from faraway tropical regions made them expensive and exotic. Even oranges were only available seasonally. Serving ambrosia at your table signaled prosperity and sophistication.
By the time canned pineapple became widely available in the early 1900s, and refrigeration was standard in American homes by the 1950s, ambrosia evolved into the marshmallow-studded version we recognize today. It became a staple at church potlucks, holiday dinners, and family reunions throughout the South and Midwest, especially during its peak popularity from the 1950s through the 1970s.
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What Makes This Classic Ambrosia Fruit Salad Great
Holiday Ambrosia Fruit Salad Recipe
Ambrosia Salad is the perfect blend of sweet nostalgia and simple elegance. This beloved creamy fruit salad combines juicy mandarin oranges, tropical pineapple, fluffy marshmallows, and coconut for a heavenly treat that’s been gracing holiday tables since the 1800s. With just a handful of pantry staples and minimal prep time, you can create this timeless dessert that tastes like a warm family hug. Make it ahead for Christmas dinner, potluck gatherings, or anytime you want to add a touch of Southern charm to your table.
- Total Time: 2 hours, 15 minutes
- Yield: 8 1x
Ingredients
- 2 cups heavy whipping cream
- 2 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 (15-ounce) can of fruit cocktail, well drained
- 1 (15-ounce) can of mandarin orange segments, well drained
- 1 (16-ounce) jar maraschino cherries, well drained
- 2 cups flaked coconut (the sweetened variety)
- 1 Red Delicious apple, cored and diced (do not peel)
- 3 cups mini marshmallows
Instructions
- In a large mixing bowl, combine your heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until you achieve soft, pillowy peaks—think of the texture you’d get with store-bought whipped topping.
- Gently fold in the sour cream using a spatula, being careful to maintain that light, airy texture you just created.
- Add the fruit cocktail, mandarin orange segments, maraschino cherries, shredded coconut, and mini marshmallows. Use a gentle folding motion to combine everything – you want to keep the fruit pieces intact and preserve the fluffiness of the whipped cream.
- Cover the bowl and refrigerate it for at least a couple of hours. This resting time is crucial; it allows all those flavors to meld together.
- Dish it up straight from the fridge for the best experience. This salad is best enjoyed cold.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Refrigerated
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 32g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 41g
How to Make Perfect Ambrosia Salad
Ambrosia Recipe Variations
1.
Classic Twists
- Citrus Zest Ambrosia: Add freshly grated orange or lemon zest to the whipped cream for a bright, aromatic lift that complements the tropical fruit.
- Toasted Coconut Ambrosia: Use toasted shredded coconut instead of regular—this brings a nutty depth and extra crunch to each bite.
- Boozy Ambrosia: Pour in a splash of coconut rum, Grand Marnier, or kirsch with the fruit for a grown-up, festive touch (just warn your guests if you’re serving kids).
2.
Fruit Swaps & Additions
- Berry Ambrosia: Fold in fresh or frozen (thawed) strawberries, blueberries, and raspberries for a pop of color and juiciness. This is especially beautiful for spring and summer gatherings.
- Tropical Ambrosia: Replace the canned fruit cocktail with a mix of diced fresh pineapple, mango, and kiwi for a truly exotic twist.
- Apple-Cinnamon Ambrosia: In the fall, try diced apples and pears, along with a sprinkle of cinnamon or nutmeg, for a cozy, spiced flavor profile.
3.
Add Texture & Crunch
- Nutty Ambrosia: Stir in chopped toasted pecans, walnuts, or slivered almonds for a satisfying crunch and earthy contrast.
- Graham Cracker Crunch Ambrosia: Crumbled graham crackers or even granola can add a fun, unexpected texture - especially popular with kids.
4.
Flavor Enhancers
- Minty Ambrosia: Add finely chopped fresh mint for a refreshing, unexpected herbal note.
- Spiced Ambrosia: A pinch of ginger, cardamom, or allspice can add warmth and complexity to the mix.
Tips For Success
- Drain fruits thoroughly: Pat canned fruits completely dry with paper towels - excess moisture will make your ambrosia watery and dilute those wonderful flavors
- Chill everything first: Keep all ingredients cold before mixing, especially the heavy cream, which whips better when properly chilled
- Room for error: If you accidentally overwhip the heavy cream, gently fold in a tablespoon of unwhipped cream to restore smoothness
- Make-ahead option: You can whip the cream base up to 4 hours ahead and refrigerate covered
Frequently Asked Questions
Ambrosia traditionally functions as both, depending on regional and family customs. In the South and Midwest, it most commonly appears on the dinner table as a sweet side dish alongside savory mains like turkey or ham. Many families also enjoy it as a light dessert after a heavy holiday meal. There's no wrong answer.
Yes, this easy ambrosia salad for holidays tastes even better when made 1-2 days ahead. The chilling time allows the marshmallows to soften and the flavors to develop. Just wait to add pecans until 30 minutes before serving so they stay crunchy. Keep the salad covered tightly in the refrigerator.
The key is thoroughly draining all canned fruit before adding it to the bowl. Let pineapple, mandarin oranges, and cherries sit in a strainer for at least 10 minutes, pressing gently to remove excess syrup. Some cooks pat the fruit dry with paper towels. Also make sure to whip your cream to stiff peaks so it holds its structure rather than deflating into liquid.
While you can substitute 2 cups of thawed Cool Whip for the whipped cream, the texture won't be quite as light and fluffy. Fresh whipped cream has a more delicate, airy quality that makes this vintage ambrosia fruit salad taste more homemade. If you do use Cool Whip, fold in the sour cream directly without whipping.
Fresh pineapple and orange segments will work but create a slightly different texture and more tart flavor than the sweet canned versions. If using fresh, you may want to add 1-2 tablespoons of sugar to the cream mixture. The traditional recipe relies on canned fruit because that's what was available year-round when this dish became popular in the mid-20th century.
Properly stored in an airtight container, homemade ambrosia fruit salad stays good for 3-4 days in the refrigerator. The texture becomes softer and less fluffy as the marshmallows and coconut absorb moisture, but it remains safe to eat. The whipped cream may separate slightly after day three
While marshmallows are a signature ingredient in modern ambrosia salad with marshmallows, you can omit them if you prefer. The original 1860s version contained no marshmallows at all, just oranges, coconut, and sugar. Without marshmallows, your salad will taste lighter and less sweet but still delicious.
Chopped pecans are a popular addition that adds crunch and richness. Add ¾ cup of toasted pecans about 30 minutes before serving so they don't get soggy. Walnuts also work well. Always check with guests about nut allergies before adding them, and consider serving nuts on the side so people can add their own.
Ambrosia specifically combines tropical canned fruit with whipped cream, marshmallows, and coconut, creating a sweet, creamy dish. Regular fruit salad typically features fresh seasonal fruit tossed with little or no dressing. Ambrosia has a distinctive retro quality tied to mid-20th century American cooking, while fruit salad is a more universal preparation that varies widely by culture and season.
What's your favorite memory of ambrosia salad? Did your family serve it at Thanksgiving, Christmas, or summer potlucks? I'd love to hear which ingredient you think makes or breaks this classic recipe.
If you make this classic ambrosia fruit salad, please leave a rating and review!
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