Ambrosia Salad Recipe

1. 1

   Open your canned mandarin oranges and pineapple chunks and drain them in a colander or strainer. Let them sit for at least 10-15 minutes, pressing gently to remove as much liquid as possible—this is crucial for preventing watery salad.

2. 2

   While the fruit is draining, pat the maraschino cherries dry with paper towels and cut them in half. They hold a surprising amount of syrup that can make your salad watery.

3. 3

   In a large mixing bowl, combine the well-drained mandarin oranges, pineapple chunks, shredded coconut, mini marshmallows, and halved maraschino cherries. Give everything a gentle toss to distribute evenly.

4. 4

   In a separate smaller bowl, combine the sour cream and whipped cream, stirring them together until evenly mixed and smooth.

5. 5

   Add the cream mixture to the fruit mixture. Here’s the key: fold—don’t stir—using a rubber spatula with gentle over-and-under motions, like you’re folding egg whites into a cake batter. This keeps everything light and fluffy rather than mushy.

6. 6

   Continue folding gently just until everything is evenly coated with the cream mixture. You should still see distinct pieces of fruit, marshmallow, and cherry—not a homogeneous mush.

7. 7

   Sprinkle the chopped pecans over the top and give it one final gentle fold to barely incorporate them, or leave them mostly on top for maximum crunch.

8. 8

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, though 2-4 hours is even better. Overnight is actually ideal if you’re planning ahead—the flavors meld beautifully and the marshmallows soften perfectly.

9. 9

   Give it a gentle stir before serving to redistribute any settled ingredients. Serve chilled in individual bowls or as a side dish at your gathering.

10. 10

    Store any leftovers covered in the refrigerator for up to 3 days, though it’s best within the first 2 days.

11. 11

    245

12. 12

    32g

13. 13

    2g

14. 14

    13g

15. 15

    8g

16. 16

    2g

17. 17

    45mg

18. 18

    26g

19. 19

    18mg (20% DV)

20. 20

    Seriously, drain that fruit well—15 minutes minimum or you’ll have watery soup

21. 21

    Fold gently, don’t stir vigorously, or you’ll deflate the whipped cream and break everything up

22. 22

    Chill for at least 1 hour; overnight is even better for flavor and texture

    60 min
23. 23

    Mini marshmallows are essential—regular ones won’t soften properly

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    The sour cream is not optional—it balances the sweetness and keeps it from being cloying

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    Store covered in the refrigerator for up to 3 days

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    Best within the first 2 days before the fruit starts breaking down

27. 27

    Don’t freeze—the whipped cream and fruit don’t thaw well

28. 28

    If it gets watery after sitting, drain off excess liquid or stir in a bit more whipped cream

29. 29

    Keep it cold until serving time—it’s meant to be served chilled

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    Serve alongside turkey, ham, or other holiday main dishes

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    Bring to church potlucks, family reunions, or neighborhood gatherings

ion-step-32" class="whitespace-normal break-words">Light Dessert

1. 32

   Serve in individual parfait glasses for a pretty presentation

2. 33

   Include as part of a brunch spread with quiche and pastries

3. 34

   Add diced fresh mango, passion fruit pulp, or diced kiwi for extra tropical flair

4. 35

   Add dried cranberries and swap pecans for toasted walnuts for festive color

5. 36

   Add coconut cream and a splash of pineapple juice to the cream mixture

6. 37

   Use Greek yogurt instead of sour cream and reduced-fat whipped topping for fewer calories