Classic Ambrosia Salad
A creamy, nostalgic no-cook fruit salad of mandarin oranges, pineapple, coconut and mini marshmallows folded into a tangy sour cream and whipped topping dressing, then chilled until the flavors meld.
- Prep
- 15 min
- Cook
- —
- Wait
- 2 hr
- Total
- 2 hr 15 min
- Makes
- About 6 cups (8 servings of ¾ cup)
Steps
Before you start
- Thaw the whipped topping in the refrigerator overnight, or for about 4 hours, until soft but still cold.
- Open the canned fruit and drain it well in a sieve, at least 10 minutes, so the salad doesn't turn watery.
- Plan for at least 2 hours of chilling; the salad is best after 4 hours.
- Use a large bowl (at least 3 quarts) so you can fold without crushing the fruit.
Drain the fruit
- Set a fine-mesh sieve over a bowl or the sink.
- Pour in the mandarin oranges and pineapple tidbits and let them drain for 10 minutes, shaking the sieve gently once or twice.
- Spread the oranges on a double layer of paper towels and pat the tops lightly dry.
- Press the pineapple gently with the back of a spoon to release extra juice.
+ Show details− Hide details
Ready when: Only a few drops fall from the sieve when shaken
Tip: Skipping this step is the most common cause of a runny, pink-tinged salad.
Mix the dressing
- In a large bowl, stir the cold sour cream and vanilla with a rubber spatula until smooth and loose, about 20 seconds.
+ Show details− Hide details
Ready when: Sour cream is smooth with no lumps
Fold in whipped topping
- Add the thawed whipped topping to the sour cream.
- Fold with a sweeping motion, scraping the bottom and turning the bowl, until the mixture is evenly pale, light and fluffy, about 1 minute.
+ Show details− Hide details
Ready when: No white streaks of sour cream remain and the mixture looks airy
Tip: Fold rather than stir so you keep the air in the topping.
Add dry mix-ins
- Sprinkle the mini marshmallows and shredded coconut over the dressing, plus the chopped pecans if using.
- Fold 8 to 10 times until everything is coated.
+ Show details− Hide details
Ready when: Marshmallows and coconut are evenly coated in dressing
Fold in the fruit
- Add the drained pineapple and mandarin oranges.
- Fold gently with the spatula, just 6 to 8 turns, until the fruit is evenly distributed.
- Fold in the halved cherries last if using, keeping stirring minimal so the salad stays creamy white rather than pink.
+ Show details− Hide details
Ready when: Fruit is evenly spread and orange segments are mostly whole
Tip: Mandarin segments are delicate; over-mixing breaks them up.
Chill to meld
- Cover the bowl tightly with plastic wrap or a lid and refrigerate at least 2 hours, ideally 4 hours.
- The marshmallows will soften and the coconut will absorb moisture.
+ Show details− Hide details
Ready when: Marshmallows are tender and the salad is cold and thick
Tip: Give it a gentle stir before serving; if a little liquid has pooled, drain it off.
Good to know
Tips
- Drain and pat the fruit dry; excess juice is what makes ambrosia watery.
- Keep the sour cream and whipped topping cold so the dressing stays thick.
- Fold cherries in last, and only briefly, to avoid pink streaks.
- For toasted flavor, toast the coconut in a dry skillet over medium-low heat for 3 to 4 minutes until pale gold, and cool completely before folding in.
Make ahead
Make up to 24 hours ahead and keep covered in the refrigerator. Marshmallows soften further overnight, so add a handful of fresh ones just before serving if you prefer more chew.
Storage & reheating
Refrigerate in an airtight container for up to 2 days; it becomes softer and slightly wetter each day. Not recommended for freezing, as the dressing separates and the fruit turns mushy when thawed. Serve cold, straight from the fridge after a gentle stir.
Substitutions
- full-fat sour cream → plain full-fat Greek yogurt. Gives a similar tang; the salad will be slightly thicker.
- frozen whipped topping (such as Cool Whip) → freshly whipped heavy cream (¾ cup cream whipped to stiff peaks with 2 tbsp powdered sugar). Best eaten within 24 hours as it deflates sooner.
- pineapple tidbits, canned in juice → fresh pineapple, cut into ½-inch pieces. Do not use fresh kiwi or papaya mixed in with it; fresh pineapple is fine in the dressing only when not left more than a day.
- sweetened shredded coconut → unsweetened shredded coconut plus 1 tbsp sugar. Reduces sweetness slightly while keeping flavor.
