Ambrosia Fruit Salad {A Southern Staple}

Fluffy Ambrosia Fruit Salad with pineapple, mandarin oranges, grapes, apples, toasted pecans, marshmallows and coconut folded into plain yogurt and whipped topping. 

Ambrosia is a staple at almost every holiday feast in the South. Well, at least it is in my house. When any holiday rolls around I always have a congealed Jell-O Salad or Ambrosia gracing my table, sometimes both. 

Are you familiar with Ambrosia Fruit Salad? If not it's just a simple mixture of fruit, coconut, nuts and cream. Primarily it's served in the South and everyone always has their own version. 

The basic ingredients are oranges, pineapple, coconut, mini marshmallows, pecans, maraschino cherries and cream. For me I've been know to add a few other fruits (apples, grapes and fresh strawberries) if I have them on hand.

I know that basic Ambrosia does not call for other fruits, but it's a nice addition especially if you have fruit that needs to used up. Some people don't add cream to ambrosia, but my favorite is the creamy version by far. 

In the south congealed Jello-O or fruit salads are a serious thing. You either love em or hate em. For me I love them all. A few of my favorites are Strawberry Jell-O Salad, Lime Congealed Salad, Pineapple Pretzel Salad, Peach Fluff and my favorite Easy Fruit Salad.

I'm always disappointed when I get to one of our family gathering and there isn't a congealed salad on the table. So, to solve that problem I usually just make one and bring it myself
.

When making ambrosia you can use regular marshmallows or the mini colored ones. I love adding the colored marshmallows to my Easter Ambrosia, because it gives it such a nice color and flavor. 

Any way you choose to make it, it's so darn good. Most folks say this recipe is not Ambrosia, but more of a fruit salad. Click here for the definition of "Ambrosia" and the many variations it has listed.



Yield: 4-6
Author: Tina Butler | Mommy's Kitchen
Ambrosia Fruit Salad

Ambrosia Fruit Salad

Fluffy Ambrosia Fruit Salad with pineapple, mandarin oranges, grapes, apples, toasted pecans, marshmallows and coconut folded into plain yogurt and whipped topping.
Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M

Ingredients

  • 1 - 20 oz can pineapple chunks or tidbits, drained
  • 1 - 11 oz can mandarin orange segments, drained or 2 cups fresh clementine segments
  • 1/4 - cup maraschino cherries, drained and rinsed
  • 1/2 - cup seedless green or red grapes, halved
  • 1/2 - cup apples, chopped
  • 1 - cup miniature regular of colored marshmallows
  • 1 - cup sweetened flaked coconut, toasted, optional
  • 1/3 - cup toasted pecan halves
  • 1/4 - cup light sour cream or plain yogurt
  • 1 - 8 oz container cool whip, whipped topping

Instructions

  1. Drain pineapple and mandarin orange segments and set aside. If using fresh clementines, peel and break apart into segments.
  2. In large bowl, combine pineapple, mandarin oranges or clementines, grapes, cherries, apples if using, marshmallows, coconut (if using) and pecans.
  3. In a separate bowl using a whisk combine the Greek yogurt or sour cream and whipped topping.
  4. Add the whipped cream mixture into the fruit and gently fold. Add mixture into a bowl and refrigerate, covered for 2 - 4 hours before serving.

Notes:

How to Toast Pecans: Place pecans in a microwave-safe dish. Microwave, uncovered, on high for 1 -2 minutes or until lightly toasted, stirring between each minute. Watch carefully to avoid burning the nuts. I always start out with a minute, because every one's microwave is different. 

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20 comments

Leslie said…
Ambrosia is sooo good! It's a Christmas tradition for us!
Blessings,
Leslie
Leslie said…
My grandma used to make this alllll the time....But we lived in Pittsburgh. LOL
Unknown said…
I. Love. Ambrosia. Every holiday...Christmas, Easter, Groundhog day...seriously, I don't need an excuse!
Anonymous said…
Thank you so much for this ive always wanted to do it..
yuyu said…
So good.I'll try the recipe.Thank you.
Anonymous said…
I first was made aware of Ambrosia when I was in Tennessee this summer. My grandson asked me to make for him, when I did I said, "This needs to be in my recipe box.
Unknown said…
Haitian ppl have a dish just like this only there is rum added unless children r having it. It's called blonde mache (white food)
Tina Butler said…
N. More I translated your comment below......

Haitian ppl have a dish just like this only there is rum added unless children r having it. It's called blonde mache (white food)

I bet rum would be really good added.
Unknown said…
Ambrosia is one of my favorite foods of all time. My Grandmother introduced this to our dinner table during holidays but I prefer eating Ambrosia as a desert.

The version of Ambrosia I prefer is one with Orzo in it but I can't seem to find a recipe online and I have no idea how my Grandma made it as she created most dishes by memory.
jackolynh@aol.com said…
My mother was born and reared in Georgia. Her family's Ambrosia version is made with only oranges, pineapple and coconut - maybe a little sugar if the oranges aren't that sweet. I love it at holiday time, and it's especially good with a slice of pecan pie!
Unknown said…
LOVE Ambrosia! We were going to make some this weekend so I found this one at the perfect time! Thanks for sharing
Unknown said…
I live in PA and make ambrosia salad for me and my daughter a few times a year and we both LOVE IT! It's so addicting, I'll make a big bowl then when it's gone i make another one. Then I have to stop myself from making more.
jennifer said…
Blogger ZaRita HetHeru said...

Ambrosia is one of my favorite foods of all time. My Grandmother introduced this to our dinner table during holidays but I prefer eating Ambrosia as a desert.

The version of Ambrosia I prefer is one with Orzo in it but I can't seem to find a recipe online and I have no idea how my Grandma made it as she created most dishes by memory.

April 20, 2014


The orzo one sounds more like frog Eye Salad. Similar to this one but using tiny pasta pearls similar to tapioca in size but firmer.
Sharon said…
What kind of apple, granny smith, gala, my choice, which would be the tastiest? I make my ambrosia during the holidays and it's always a hit.However I'm game to try a new a version even though mine is really good.I have never used grapes,apples,yogurt/sourcream or pecans, anxious to try it!
Tina Butler said…
I just usually use whatever apples I have on hand. I mostly keep golden delicious in stock so that is usually what I use. Really anything except granny smith since they are more tart.
Unknown said…
I used granny smith and they were a delightful contrast to the sweet coconut and marshmallows.
Cynthia G Schoffstall Brown said…
Made this for Thanksgiving and Christmas last year. Mom loved it so much, I had to make extra just for her. Mom passed this summer so in remembrance of her, I will make this again for Thanksgiving 2015 because I know she would want more. Thanks for sharing, it's a keeper for sure.
Anonymous said…
Just made this and it is amazing! I used mostly fresh ingredients - chopped up a fresh pineapple, 2 oranges, 1 large red delicious apple, and some grapes. I didn't have any fresh cherries, so I went with maraschino cherries from the jar, along with the coconut flakes and mini marshmallows, sour cream and cool whip. My family is crazy for this, it just became a new holiday tradition for us.
Nora said…
Hi. Would love to try Ambrosia here in Philippines. Thank you for sharing.
Donna Jane said…
Oooo,that sounds good!
What kind of rum and how much?