📝 About This Recipe
A staple of Southern hospitality, this Ambrosia Salad is a whimsical journey through textures and tropical flavors. Often called the 'Food of the Gods,' our version elevates the classic potluck dish into a sophisticated brunch bowl featuring bright citrus, velvety whipped cream, and toasted crunch. It is the perfect balance of nostalgic sweetness and refreshing fruit that brightens any morning spread.
🥗 Ingredients
The Fruit Base
- 22 ounces Mandarin Oranges (canned, thoroughly drained)
- 20 ounces Pineapple Tidbits (canned in juice, thoroughly drained)
- 1 cup Maraschino Cherries (stemless, patted dry and halved)
- 1.5 cups Green Grapes (halved lengthwise)
- 1 cup Fresh Blueberries (rinsed and dried)
The Creamy Liaison
- 1.5 cups Heavy Whipping Cream (cold from the refrigerator)
- 1/2 cup Sour Cream (full fat for best texture)
- 3 tablespoons Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Texture & Crunch
- 2 cups Miniature Marshmallows (multicolored or white)
- 1 cup Sweetened Shredded Coconut (divided for mixing and topping)
- 1/2 cup Pecans (chopped and lightly toasted)
👨🍳 Instructions
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1
Begin by draining the canned mandarin oranges and pineapple tidbits in a fine-mesh sieve for at least 10 minutes; excess moisture is the enemy of a fluffy ambrosia.
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2
Pat the maraschino cherries dry with a paper towel after halving them to prevent the red juice from 'bleeding' and turning the entire salad pink.
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3
In a small dry skillet over medium-low heat, toast the shredded coconut for 2-3 minutes until just golden and fragrant, then set aside to cool completely.
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4
In the same skillet, toast the chopped pecans for 3-4 minutes until they smell nutty, then immediately remove from heat.
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5
Place a large metal mixing bowl and whisk attachment in the freezer for 5 minutes to chill; this ensures the maximum volume for your whipped cream.
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6
Pour the cold heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks begin to form.
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7
Add the powdered sugar and vanilla bean paste to the cream, continuing to whip until stiff peaks form (the cream should stand straight up when the whisk is lifted).
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8
Gently fold the sour cream into the whipped cream using a rubber spatula; this adds a sophisticated tang that balances the sugar.
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9
In a separate extra-large bowl, combine the drained oranges, pineapple, grapes, blueberries, and halved cherries.
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10
Sprinkle the mini marshmallows and 3/4 cup of the toasted coconut over the fruit mixture.
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11
Using a large spatula, gently fold the cream mixture into the fruit until every piece is evenly coated, being careful not to crush the delicate mandarin segments.
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12
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This allows the marshmallows to soften slightly and the flavors to meld.
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13
Just before serving, give the salad one final very gentle toss to redistribute the juices.
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14
Garnish with the remaining toasted coconut and the toasted pecans for a final layer of crunch.
💡 Chef's Tips
Always drain your fruit more than you think is necessary to avoid a watery salad. Use full-fat sour cream or even Greek yogurt to provide a necessary acidic counterpoint to the sweet marshmallows. Toasted nuts should only be added right before serving to maintain their crispy texture. If you want a more colorful 'retro' look, use the multi-colored fruit-flavored mini marshmallows. For a fresher profile, substitute canned pineapple with fresh ripe gold pineapple.
🍽️ Serving Suggestions
Serve in chilled glass coupes or a large crystal trifle bowl for an elegant presentation. Pair with a crisp, dry Sparkling Rosé or a chilled Mimosa to cut through the creaminess. Accompany with buttery toasted brioche slices or warm croissants. Serve alongside a savory breakfast quiche to provide a refreshing sweet contrast. Top with a few fresh mint leaves for a pop of color and herbal aroma.