Ambrosia Salad

By Naz Deravian

Updated March 28, 2024

Ambrosia Salad
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
4 hours and 15 minutes
Prep Time
5 minutes
Cook Time
10 minutes, plus 4 hours’ chilling
Rating
4(182)
Comments
Read comments

In ancient Greek mythology, ambrosia is referred to as the food or drink of the gods, and in parts of America, some might agree, as the name is associated with a fluffy, marshmallow fruit salad that delights both kids and adults. Mandarin oranges and pineapple are typical to the dish, but other fruits, such as bananas, strawberries and grapes, can also be used. In this version, the fruit is mixed with shredded coconut and sweetened homemade whipped cream, but you can use an 8-ounce container of thawed frozen whipped topping for ease. Feel free to adjust the sweetness of the salad to your liking, but marshmallows and maraschino cherries are a must. Ambrosia salad is best served well chilled, allowing the flavors to meld.  

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Ingredients

Yield:6 servings
  • 1cup heavy cream
  • 2tablespoons granulated sugar
  • ½cup (4 ounces) sour cream
  • 1(11-ounce) can mandarin oranges, drained, or 5 small mandarins, peeled and segmented (about 2 cups)
  • 1(8-ounce) can pineapple tidbits, or pineapple chunks, halved, or 1 cup finely diced fresh pineapple
  • 1½cups mini marshmallows
  • 1cup shredded sweetened coconut
  • ½cup chopped pecans, almonds or pistachios (optional)
  • 1(11-ounce) jar maraschino cherries without stems, drained, larger ones halved
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

511 calories; 30 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 52 grams sugars; 4 grams protein; 71 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the whisk attachment (or using a bowl and a hand mixer or a whisk), combine the heavy cream and sugar.

  2. Step 2

    Beat on medium-high until stiff peaks form, about 90 seconds.

  3. Step 3

    Gently mix in the sour cream, followed by the oranges and pineapple, then the marshmallows, coconut and the nuts (set aside about 1 tablespoon for garnish), if using. Set aside a couple of maraschinos for garnish, and gently mix the rest into the salad.

  4. Step 4

    Transfer the fruit salad to a serving bowl, cover and store in the fridge until well chilled, at least 4 hours and up to 1 day. Garnish with a couple of maraschinos and nuts, if using, and serve cold.

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Ratings

4 out of 5
182 user ratings
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Comments

Lake

In our big Midwestern family, this dish is called Skookie-Mookie. Definitely no nuts though. (The recipe, that is. Family is full of em.)

Rebeka Joy

My 1st husbands Aunt Dorothy always brought this salad to every family event. In this big loud Irish Catholic family it was ridiculed immensely, but I seem to remember Dorothy going home with an empty bowl, that says it all!

C. Judd

Throughout the 1960s, my step-grandmother Pearl Harris Hoag would bring this exact salad to all our family holiday dinners. As a kid with a sweet tooth, this “salad” was a highlight. Because Pearl was an upper-west-side New Yorker and former Broadway chorine, I associate her Ambrosia with NYC old-school (1930s & 1940s) show business glamour.

skullgirl8

I absolutely love when NYT has reworked recipes for retro recipes. This was so good!! My mother never made this for us at home. She used to make this for get-togethers with her women’s club in the 70s. The only way that I got to eat it is if it was some event the kids were included. And it was terrible. I was planning a cook-out and decided to give it a try and it was a huge hit! The only variation I made was I used Amerena cherries.

cocomero

You know, when I was a kid, I thought this looked so bad that I wouldn’t ever even try it. Now that I’m an adult, everything about this appeals to me so I want to try it. I make something very similar with chopped cranberries at thanksgiving.

Kateclancy

I absolutely love reading through all the nostalgia and family lore here. That’s what recipes are about. For my part, a classmate in nursing school gave me this recipe, and I thought it was delightfully kitsch. Little did I know, having been raised in Los Angeles by hippies who eschewed everything, this is such a classic as to be almost cliche. I need to make it again soon!

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