This heavenly Ambrosia Salad is the perfect dessert for any get-together. A delightful combination of fruit, marshmallows, and pecans, this is a classic dish that no one will be able to resist!
Heavenly Ambrosia Salad
Ambrosia Salad is as beautiful and dreamy as the name implies! Btw, isn’t the word ambrosia beautiful? Just me!?
Named after the food of the Gods in mythology, it lives up to its name: ambrosia salad is light, refreshing, sweet, and creamy, all at once. Plus, those pecans give it an addictive crunch! There’s a reason this simple recipe continues to be super-popular, especially at holidays, baby showers, wedding showers, and for potlucks.
However, Ambrosia Salad is too good to save for the occasional event! This is a recipe that’s wonderful to serve up at Sunday lunch, for a festive weeknight dessert, or even as a “something-different” afternoon snack. And when you see how easy it is to pull together, you’ll want to do just that.
What Country Does Ambrosia Salad Come From?
In spite of the nod to mythology culture in its name, ambrosia salad is actually a fairly recent recipe, and it comes from the United States. 🇺🇸 Like other sweet and creamy fruit salads (looking at you, Orange Fluff!), ambrosia salad is very popular especially in the South – but it’s delicious in all 50 states, I promise. I can vouch for Indiana; there’s not a bridal shower or baby shower that this salad doesn’t appear at.
The List of Ingredients
So just what goes into this divine fruit salad? All you need are a handful of easy ingredients to make this easy and wonderfully creamy fruit salad combination.
Cool Whip: It’s important to thaw out the cool whip before you use it in this recipe, so that you get a smooth mixture.
Sour Cream: You can also use plain yogurt, but sour cream tastes better in this recipe and it’s more authentic.
Vanilla: Pure vanilla extract gives the best flavor, but you could also leave this out if you prefer.
Fruit: You’ll need canned mandarin oranges, canned pineapple tidbits, and maraschino cherries (yum). Make sure to drain all of the fruit very well so your ambrosia doesn’t turn out watery. I drain them for about 30 minutes and then lightly pat dry the fruits with paper towels.
Coconut: Shredded, sweetened coconut makes this dish “chef’s kiss” perfect.
Marshmallows: Mini marshmallows are so fun! You can use the plain white ones, or the pastel-tinted ones.
Pecans: Chopped pecans are optional, but highly recommended for that nice textural contrast.