Old-Fashioned Southern Ambrosia Salad

Why you’ll love it

• Almost no cooking: just toast, drain, whip, fold and chill.
• Fresh whipped cream dressing that tastes lighter and creamier than store-bought topping.
• A nostalgic holiday classic that brings color to any buffet.

Quick facts

Ingredients

For the fruit mix

• 1 can (20 oz / 567 g) pineapple tidbits in juice, well drained
• 2 cans (11 oz / 312 g each) mandarin oranges, well drained
• 1 jar (10 oz / 283 g) maraschino cherries, drained, halved and patted dry
• 1 1/2 cups (75 g) mini marshmallows
• 1 cup (85 g) sweetened shredded coconut
• 1/2 cup (55 g) chopped pecans

For the creamy dressing

• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup (120 g) sour cream

Step-by-step method

1. Drain the fruit. Put the pineapple and mandarin oranges in a colander set over a bowl and let them drain at least 15 minutes, shaking now and then. Halve the cherries and pat them dry with paper towels so they do not bleed pink into the dressing. Save the juice for smoothies or drinks.

2. Toast the pecans. Spread the pecans on a small baking sheet and toast at 350°F (175°C) for 6–8 minutes, until fragrant. Let them cool completely.

3. Whip the cream. In a chilled bowl, beat the cold cream, powdered sugar and vanilla with a whisk or mixer until it holds medium peaks that softly curl at the tip, 2–3 minutes with a mixer.

4. Add the sour cream. Gently fold the sour cream into the whipped cream with a spatula until smooth and evenly combined.

5. Fold everything together. Add the drained pineapple, mandarin oranges, most of the cherries (keep a few for the top), the marshmallows and the coconut. Fold gently, just until everything is coated, so the oranges stay whole.

6. Chill. Transfer to a serving bowl, cover and refrigerate at least 2 hours, so the marshmallows soften and the flavors come together.

7. Finish and serve. Right before serving, stir gently, fold in most of the toasted pecans and top with the remaining pecans and cherries. Serve cold.

How to know it is done

Ambrosia is ready when it has chilled for at least 2 hours, the marshmallows have softened slightly and the dressing is thick, fluffy and clings to the fruit without any liquid pooling at the bottom of the bowl. If you see juice collecting, the fruit was not drained enough: gently pour it off before serving.

Tips for the best result

• Drain the canned fruit very well; extra juice is what makes ambrosia runny.
• Chill the bowl and beaters for 10 minutes before whipping the cream so it whips faster and holds its shape.
• Fold, do not stir hard: mandarin segments are delicate and break easily.
• Add the pecans right before serving to keep them crunchy.

Variations and substitutions

• Shortcut dressing: replace the heavy cream, powdered sugar and vanilla with 8 oz (225 g) thawed whipped topping.
• Fresh citrus: use 3 navel oranges, peeled and cut into segments, instead of canned mandarins.
• More fruit: add 1 cup halved seedless green or red grapes, or 1 sliced banana right before serving.
• Nut-free: leave out the pecans and use unsweetened coconut chips or extra marshmallows.
• Lighter: use plain Greek yogurt instead of sour cream.
• Festive colors: use rainbow mini marshmallows for kids or a mix of red and green cherries for Christmas.

Make ahead

You can make ambrosia up to 8 hours before serving; keep it covered in the refrigerator and add the pecans at the last minute. The fruit can be drained and the pecans toasted a day ahead; store the drained fruit in the refrigerator and the pecans in an airtight container at room temperature.

Storage and reheating

Store leftovers covered in the refrigerator up to 2 days. The salad will release a little liquid over time; drain it off and stir gently before serving. Ambrosia is served cold and does not need reheating. Do not freeze it, because the fruit and dressing turn watery when thawed.