Ambrosia Salad
This classic Ambrosia Salad is a light and refreshing salad, that’s well known for its appearance at pot lucks and on holiday tables. It’s made with cool whip, sour cream, fruit and mini marshmallows, and it’s super easy to make!
Ambrosia salad, also known as 5-cup salad, is known to some as a salad and to others as dessert. It doesn’t really matter as long as you like it. You can eat it beside the holiday ham or later as dessert.
Southerners associate Ambrosia salad with Sunday potlucks, Grandma’s Sunday dinners and holidays. Sometimes it gets a bad rap from coconut haters. However, coconut is a must in Ambrosia salad.
The first recipes for Ambrosia salad started appearing in cookbooks back in the 1800’s, and the recipe was simple, consisting mainly of coconut, oranges and sugar. Throughout the 20th century, southern cooks changed this recipe into something more versatile, adding a variety of fruit, mini marshmallows and whipped topping.
So you decide if you want to serve this easy recipe as salad or dessert, and feel free to make it your own with your favorite add ins.
Ingredients for Ambrosia Salad
Whipped topping – Use cold but thawed whipped topping such as Cool Whip. If you prefer, you can whip up some fresh whipping cream instead. However, the cool whip will stay stable for longer than whipped cream.
Sour cream – The sour cream adds a bit of tanginess to the sweet whipped topping.
Maraschino cherries – Who doesn’t love the brightness of these in a fruit salad. Try to buy stemless ones or remove the stems. It’s important to drain them well and pat them dry, so they don’t bleed into the salad.
Mandarin oranges – You can use ones packed in juice or syrup. It doesn’t matter, you’ll be draining them either way.
Marshmallows – I prefer miniature white marshmallows in this recipe. However, you can use the fruity multi colored ones if you prefer.
Coconut – Sweetened shredded coconut lends a tropical note to this salad. Brands differ. If your strands of coconut are really long, feel free to pulse them a couple of times in a blender. Coconut is a main ingredient in the original Ambrosia salad recipe.
Pineapple – Make sure to use the tidbits in juice if possible. If you only have tidbits in syrup, that’s okay. Drain the pineapple really well. If you have fresh pineapple, feel free to use it instead.
How to make Ambrosia Salad
- Drain the mandarin oranges, pineapple and cherries. Cut the cherries in half, and remove the stems if you bought the ones with stems. Pat them dry with some paper towels.
- Mix the whipped topping and sour cream together in a large bowl.
- Add the drained fruit, mini marshmallows and coconut to a large bowl.
- Add the whipped cream/sour cream mixture, folding it in gently so as not to smash the fruit.
- Refrigerate for at least 2 hours before serving for the best flavor.
Pro Tips
- Make sure to drain the cherries and pat them dry. If not, they will bleed into the salad.
- Drain all the fruit thoroughly or the salad will become watery. This salad is best when served the day it’s make. It’s good the next day, but the fruit will begin to break down and cause the salad to become watery after a couple days.
Can I freeze this Salad?
I don’t recommend freezing it. Once you thaw it back out, the fruit will be mushy, and the salad will become watery.
You might also like my Lime Fluff Salad recipe.
If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback.
Feel free to follow along on Facebook, Pinterest, & Instagram for different recipes each day!
Print
Ambrosia Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Description
This classic fruit salad is so light and fluffy, and easy to make. It’s great as a dessert or a dinner side, and everyone will love it.
Ingredients
- 1 (8-ounce) container whipped topping, thawed
- 1/2 cup sour cream
- 1 (12-ounce) jar stemless maraschino cherries, drained and patted dry
- 1 (15-ounce) can mandarin oranges, drained
- 1 (20-ounce) can pineapple tidbits in juice, drained
- 2 cups miniature white marshmallows
- 2/3 cup shredded sweet coconut
Get Recipe Ingredients
Instructions
- Combine the whipped topping and sour cream in a large serving bowl. Add the remaining ingredients and gently stir to combine, so you don’t smash the fruit.
- Refrigerate for at least 2 hours before serving. The longer you refrigerate it, the more the flavors come together. I like to make this the day before serving it, although the cherries might bleed a little.
- When ready to serve, garnish the top with additional cherries and coconut, if desired.
Notes
- Make sure to drain all the fruit really well. If you don’t the salad will be soggy instead of fluffy.