📝 About This Recipe
A true icon of Southern hospitality, this Ambrosia Salad is a whimsical, cloud-like medley of bright citrus, creamy textures, and nostalgic sweetness. Unlike modern versions that rely solely on whipped topping, our recipe elevates the classic with a touch of sour cream for tang and toasted pecans for a sophisticated crunch. It is the ultimate refreshing side dish that bridges the gap between a vibrant fruit salad and a decadent dessert, making it a beloved staple for holiday tables and summer potlucks alike.
🥗 Ingredients
The Fruit Base
- 22 ounces Mandarin oranges (canned, drained very well)
- 20 ounces Pineapple tidbits (canned in juice, drained very well)
- 1 cup Maraschino cherries (stems removed, patted dry, and halved)
- 1.5 cups Green grapes (halved lengthwise)
- 1/2 cup Fresh pomegranate arils (for a modern tart pop)
The Creamy Binding
- 1 cup Heavy whipping cream (very cold)
- 1/2 cup Sour cream (full fat for best texture)
- 2 tablespoons Powdered sugar (sifted)
- 1 teaspoon Pure vanilla extract (high quality)
Texture and Sweetness
- 3 cups Miniature marshmallows (multi-colored or white)
- 1 cup Sweetened shredded coconut (divided for mixing and topping)
- 1/2 cup Pecan halves (toasted and roughly chopped)
👨🍳 Instructions
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1
Begin by draining the canned mandarin oranges and pineapple tidbits in a fine-mesh sieve for at least 15 minutes. Excess moisture is the enemy of a fluffy ambrosia.
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2
While the fruit drains, place the shredded coconut in a small skillet over medium-low heat. Stir constantly for 3-5 minutes until golden brown and fragrant. Remove from heat immediately and let cool.
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3
Slice the green grapes in half and the maraschino cherries in half. Place the cherries on a paper towel and pat them firmly to remove excess red syrup, which prevents the salad from turning entirely pink.
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4
In a large, chilled mixing bowl, pour in the cold heavy whipping cream. Use a hand mixer or stand mixer to beat until soft peaks begin to form.
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5
Add the powdered sugar and vanilla extract to the cream. Continue beating until stiff peaks form, being careful not to overbeat into butter.
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6
Gently fold the sour cream into the whipped cream using a rubber spatula. This adds a necessary tang that balances the sweetness of the marshmallows.
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7
In a separate massive mixing bowl, combine the drained oranges, pineapple, grapes, cherries, and pomegranate arils.
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8
Add the miniature marshmallows and 3/4 cup of the toasted coconut to the fruit mixture. Toss gently with a large spoon.
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9
Transfer the creamy dressing into the fruit bowl. Using a folding motion, incorporate the cream until every piece of fruit is luxuriously coated.
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10
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, though 4 hours is ideal. This allows the marshmallows to soften slightly and the flavors to marry.
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11
Just before serving, give the salad one gentle stir. If it has tightened up too much, you can fold in a tablespoon of milk to loosen.
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12
Garnish the top with the remaining toasted coconut and the chopped toasted pecans for maximum visual appeal and crunch.
💡 Chef's Tips
Always drain your fruit longer than you think necessary to avoid a watery salad. For a lighter version, you can substitute Greek yogurt for the sour cream, though it will be more tart. If using fresh pineapple, blanch it briefly first, as raw pineapple contains enzymes that can break down the dairy proteins. To prevent the cherries from bleeding color, always rinse them and pat them bone-dry before adding to the mix. Add the nuts only right before serving to ensure they stay perfectly crunchy.
🍽️ Serving Suggestions
Serve in a vintage glass trifle bowl to showcase the beautiful colors and textures. Pairs beautifully as a refreshing side to salty honey-glazed ham or roasted turkey. Serve alongside a crisp Sparkling Rosé or a chilled Moscato d'Asti for a brunch setting. Offer small shortbread cookies on the side to use as 'scoops' for the salad. Great as a cooling accompaniment to spicy barbecue ribs or blackened chicken.