📝 About This Recipe
Named after the 'food of the gods' in Greek mythology, this classic Southern American staple is a whimsical fusion of creamy textures and vibrant tropical flavors. Unlike modern versions that rely solely on whipped topping, this recipe uses a sophisticated blend of crème fraîche and heavy cream to balance the sweetness of the fruit. It is a nostalgic, refreshing masterpiece that brings a touch of vintage elegance to any holiday table or summer gathering.
🥗 Ingredients
The Fruit Base
- 22 ounces Mandarin oranges (canned, thoroughly drained)
- 20 ounces Pineapple tidbits (canned in juice, thoroughly drained)
- 1 cup Maraschino cherries (halved, patted dry with paper towels)
- 1.5 cups Green grapes (halved lengthwise)
- 1/2 cup Fresh pomegranate seeds (for a modern tart crunch)
The Creamy Binding
- 1 cup Heavy whipping cream (very cold)
- 1/2 cup Crème fraîche (adds a subtle tang to cut the sweetness)
- 2 tablespoons Powdered sugar (sifted)
- 1 teaspoon Pure vanilla extract (high quality)
- 2 cups Miniature marshmallows (multicolored 'fruity' or plain white)
Textures and Finishes
- 1 cup Sweetened shredded coconut (toasted lightly)
- 3/4 cup Toasted pecans (roughly chopped)
- 4-5 sprigs Fresh mint leaves (for garnish)
👨🍳 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. It is crucial to remove as much liquid as possible to prevent the salad from becoming watery.
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2
Slice the maraschino cherries in half and place them on a double layer of paper towels. Pat them firmly to remove the red syrup, which otherwise would bleed and turn the entire salad pink.
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3
In a small, dry skillet over medium heat, toast the shredded coconut for 3-5 minutes, stirring constantly, until it turns a light golden brown and smells fragrant. Remove from heat immediately and let cool.
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4
In the same skillet, toast the chopped pecans for 2-3 minutes until they are warm and oils are released. Set aside to cool completely.
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5
In a large chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
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6
Using a hand mixer or stand mixer, whip the cream until stiff peaks form. Be careful not to over-whip into butter.
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7
Gently fold the crème fraîche into the whipped cream using a rubber spatula until the mixture is smooth and uniform.
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8
In a separate extra-large bowl, combine the drained oranges, pineapple, halved grapes, and the dried maraschino cherries.
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9
Add the miniature marshmallows and half of the toasted coconut to the fruit mixture, tossing gently with a large spoon to distribute.
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10
Pour the whipped cream mixture over the fruit and marshmallows. Use a folding motion—cutting through the center and lifting from the bottom—to incorporate everything without crushing the delicate fruit.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally 4 hours. This 'setting' time allows the marshmallows to soften slightly and the flavors to marry.
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12
Just before serving, give the salad one last gentle fold. Transfer to a crystal serving bowl for a classic presentation.
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13
Top with the remaining toasted coconut, toasted pecans, and pomegranate seeds for a fresh pop of color and crunch.
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14
Garnish with a few fresh mint leaves in the center and serve immediately while chilled.
💡 Chef's Tips
Always drain your fruit longer than you think; excess moisture is the enemy of a fluffy Ambrosia. Use cold equipment—chilling your bowl and beaters for 10 minutes helps the whipped cream achieve maximum volume. If you prefer a less sweet salad, swap the sweetened coconut for unsweetened desiccated coconut. For a boozy adult twist, soak the cherries in a tablespoon of Grand Marnier before drying and adding them to the mix. To keep the pecans crunchy, only add them at the very last second before the bowl hits the table.
🍽️ Serving Suggestions
Serve in individual chilled glass coupes for an elegant, retro dinner party vibe. Pairs beautifully with salty honey-glazed ham or roasted turkey during holiday feasts. Accompany with a glass of crisp, sparkling Moscato d'Asti to complement the fruit notes. Offer thin ginger snap cookies on the side for a spicy, crunchy contrast to the creamy salad. For a summer brunch, serve alongside a savory quiche to balance the sweetness.