Ambrosia Salad is a classic creamy fruit salad that is easy to whip up and is as much a dessert as a salad. Try my Cookie Salad for another no-bake, quick dessert salad to enjoy.
Is it a dessert? Is it a salad? Let’s just call this a dessert salad and cover both bases. Ambrosia (meaning food of the Greek and Roman Gods or something pleasing to taste or smell) salads started with three ingredients–sliced oranges, grated coconut, and sugar. Today, the idea of a traditional ambrosia salad can vary quite a bit. This recipe is sweet enough with all the fruit and is a light, fluffy, and refreshing treat.
As mentioned, there are a lot of ways to make this salad the way you like it. The ingredients in this recipe are what I like, but add or replace any of them with your preferences.
Fruit: Be sure to drain the fruit before adding it to the salad. You could also add more fruit, like grapes, bananas, and strawberries.
Coconut: Although it is a common ingredient in Ambrosia salad, you could leave out the coconut. However, it does give the salad a crunchy texture.
Whipped Topping: Use storebought cool whip for this recipe, or make your own homemade whipped topping!
How to Store Ambrosia Salad
This salad should be stored in an airtight container in the refrigerator. If stored properly, ambrosia salad will keep for 2-3 days.
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (20 ounces) crushed pineapple, drained
- 1 jar (16 ounces) maraschino cherries, drained
- 1 cup miniature marshmallows
- 1 cup shredded coconut, sweetened
- ½ cup sour cream
- 8 ounces whipped topping, such as cool whip
- In a large bowl, combine all the ingredients. Toss to mix.
- Cover and refrigerate at least 4 hours, up to overnight, before serving.
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