Ambrosia Salad
Ingredients
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- 20 ounces canned pineapple tidbits – drained well, patted dry (~0.5 medium pineapples)
- 11 ounces canned mandarin oranges – drained well, patted dry
- 10 ounces maraschino cherries – stems removed, drained well, halved, patted dry (~59.5 n/a maraschino cherries)
- 1 cups sour cream
- 1 cups sweetened shredded coconut
- 2 cups mini marshmallows
Instructions
- 1.
Drain the pineapple tidbits, mandarin oranges, and maraschino cherries in separate colanders; remove cherry stems, halve the cherries, and pat all the fruit dry with paper towels to reduce excess moisture.
- 2.
In a large mixing bowl, whisk the sour cream until smooth, then stir in the sweetened shredded coconut until evenly combined.
- 3.
Gently fold in the pineapple, mandarin oranges, and cherries until the fruit is coated.
- 4.
Fold in the mini marshmallows until evenly distributed.
- 5.
Cover and chill until the marshmallows soften slightly and the mixture feels cohesive, 2–4 hours. Stir gently and serve cold.
Ambrosia Salad is a creamy, fruit-forward American potluck classic with a soft, fluffy texture and a sweet-tangy profile. Tender bites of canned pineapple and mandarin oranges mingle with juicy maraschino cherries, all bound by a cool, velvety dressing. Sweetened coconut and pillowy mini marshmallows add chew and fluff, creating a dessert-like salad that’s light, nostalgic, and refreshing.
Originating in the American South in the late 19th century, early ambrosia featured simple layers of orange and coconut, sometimes lightly sugared. Over the 20th century, tinned fruit, marshmallows, and creamy binders became commonplace, reflecting shifts in pantry staples and entertaining styles. Today, it remains a beloved holiday and potluck staple, celebrated for its make-ahead ease and crowd-pleasing comfort.