Salade Ambrosia
Ambrosia salad is the pastel-hued Southern potluck classic: juicy mandarin oranges, pineapple, and cherries folded with mini marshmallows and coconut in a lightly sweetened, tangy cream. Whipping real cream and folding it into sour cream gives you a dressing that is billowy but stable, while draining the canned fruit hard keeps the salad scoopable instead of soupy. A two-hour chill lets the marshmallows soften and the flavors mellow into that unmistakable creamy-fluffy texture.
Drain two 11 oz cans of mandarin oranges and one 20 oz can of pineapple tidbits in a colander for 15 minutes, then pat halved maraschino cherries completely dry. Whip 180 ml (3/4 cup) cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla to medium peaks, then fold in 240 g (1 cup) sour cream and a pinch of salt. In a large bowl, toss the drained fruit with 3 cups mini marshmallows, 1 cup sweetened shredded coconut, and 1/2 cup toasted pecans, fold in the cream mixture just until coated, and refrigerate at least 2 hours so the marshmallows soften and the dressing sets. Stir gently and garnish with reserved cherries and coconut before serving.
- Drain the canned fruit for a full 15 minutes and blot the cherries dry — leftover syrup is the number one cause of watery ambrosia.
- Whip real cream to medium peaks before folding in the sour cream; the whipped structure keeps the salad fluffy instead of heavy.
- Chill at least 2 hours (up to overnight) so the marshmallows soften and the tangy dressing absorbs the fruit flavor.
Equipment
- Colander
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or balloon whisk
- Flexible silicone spatula
- Measuring cups and spoons
- Paper towels
Ingrédients
Fruit and mix-ins
- 300 g canned mandarin orange segments, well drained, from two 11 oz cans
- 250 g canned pineapple tidbits, well drained, from one 20 oz can; tidbits hold their shape better than crushed
- 120 g maraschino cherries, halved and patted dry, reserve a few whole for garnish
- 150 g mini marshmallows
- 85 g sweetened shredded coconut
- 60 g pecans, toasted and roughly chopped, optional; omit for a nut-free salad
Creamy dressing
- 180 ml cold heavy whipping cream
- 25 g powdered sugar
- 5 ml vanilla extract
- 240 g full-fat sour cream, cold
- fine salt
Préparation
- ÉTAPE01
Empty the mandarin oranges and pineapple tidbits into a colander set over a bowl and let them drain for 15 minutes, shaking the colander once or twice. Meanwhile, halve the maraschino cherries and press them between paper towels until the towels come away nearly dry. Thorough draining is what keeps the finished salad creamy instead of runny.
- ÉTAPE02
In a medium bowl, beat the cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high until the cream holds medium peaks — the beaters should leave trails that hold their shape but still curl at the tip. Do not take it to stiff peaks or the dressing will turn grainy when folded.
- ÉTAPE03
Add the sour cream and a pinch of salt to the whipped cream. Fold gently with a spatula until the mixture is smooth and no streaks remain. The salt and the sour cream's tang keep the salad from tasting flat and one-note sweet.
- ÉTAPE04
In a large bowl, toss the drained mandarins, pineapple, cherries, mini marshmallows, coconut, and toasted pecans (if using) until evenly distributed.
- ÉTAPE05
Scrape the cream mixture over the fruit and fold gently with the spatula, turning the bowl as you go, just until everything is coated. Stop as soon as it comes together — overmixing breaks up the mandarin segments and bleeds pink from the cherries.
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Cover the bowl and refrigerate for at least 2 hours, or up to overnight. This rest softens the marshmallows, thickens the dressing slightly, and lets the flavors marry.
- ÉTAPE07
Give the salad one gentle stir, transfer to a serving bowl, and top with the reserved whole cherries and a scattering of coconut. Serve cold.
Make ahead
Ambrosia is genuinely better made ahead: assemble it up to 24 hours before serving so the marshmallows soften and the flavors blend. For the best texture on day two, hold back the pecans and a handful of coconut and stir them in just before serving so they stay crisp.
Storage
Refrigerate in an airtight container for up to 3 days. The marshmallows keep softening and a little liquid may collect at the bottom; pour it off and give the salad a gentle stir before serving again. Do not freeze — the dairy separates and the fruit turns mushy on thawing.
Variations
Old-school citrus ambrosia
Skip the marshmallows and creamy dressing entirely. Layer fresh orange and grapefruit segments with fresh pineapple and shredded coconut, sprinkle each layer with 1-2 teaspoons of sugar, and chill 2 hours. This is the original 19th-century version — clean, juicy, and bright.
Vegan and vegetarian swap
Standard mini marshmallows contain gelatin, so use a gelatin-free brand (such as Dandies). For fully vegan ambrosia, whip 240 ml (1 cup) of chilled coconut cream with the powdered sugar and vanilla, and replace the sour cream with 240 g (1 cup) of thick unsweetened coconut or cashew yogurt.
Creamsicle ambrosia
Swap the sour cream for vanilla Greek yogurt and fold in 1 teaspoon of finely grated orange zest. The result tastes like an orange creamsicle — slightly lighter and a favorite with kids.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
Why did my ambrosia salad turn watery?
Almost always because the canned fruit was not drained thoroughly. Let the mandarins and pineapple sit in a colander for a full 15 minutes and pat the cherries dry with paper towels. Cherries are the sneakiest culprit — their syrup also tints the whole salad pink. Using full-fat sour cream and real whipped cream (rather than thin, low-fat substitutes) also helps the dressing stay thick as it chills.
Can I make ambrosia salad the day before?
Yes — a rest actually improves it. Assemble up to 24 hours ahead and refrigerate, covered. The marshmallows soften and the dressing picks up flavor from the fruit. Stir in the toasted pecans just before serving so they keep their crunch.
Is ambrosia salad a side dish or a dessert?
Both, honestly. In the South it traditionally lands on the dinner table next to ham or fried chicken, especially at Christmas, Easter, and Thanksgiving, but it is sweet enough to serve as a light dessert. Portion it slightly smaller if you are offering it after a rich main.
Can I use fresh fruit instead of canned?
You can, with care. Fresh orange segments and fresh pineapple work if you blot them very dry, though fresh pineapple contains bromelain, an enzyme that can thin dairy if the salad sits longer than a day. Avoid bananas unless you add them just before serving — they brown and turn soft in the dressing.
What can I use instead of sour cream?
Plain whole-milk Greek yogurt is the closest swap and keeps the signature tang. Frozen whipped topping (thawed, about 2 cups) can replace the whipped cream for convenience, but the flavor is sweeter and flatter, so keep at least some sour cream or yogurt in the mix for balance.
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