Ambrosia Salad
Ambrosia is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.
Happy Thursday! If you caught my post last Thursday, you know that I shared a recipe for Eric’s grandma’s Chocolate Glazed Donuts.
In that post, I discussed that I would periodically be featuring retro recipes from our childhoods for #tbt – “Throwback” Thursday.”
If you’re not sure about #tbt, it’s basically a weekly Twitter and Instagram “holiday” that compels people to share photos from an earlier time in their lives.
We’ve been going through cookbooks, recipe clippings and handwritten recipes, trying to gather a selection of our favorites to share with you. Today’s #tbtrecipe is Ambrosia Salad.
I fondly remember my Nana making Ambrosia Salad for pretty much every church function. The only problem was that we couldn’t find her recipe. Total bummer – I know.
My aunt came across an Ambrosia Salad recipe in Nana’s church cookbook, but we knew it was not the one she used because it contained cottage cheese.
And Nana’s most definitely did not contain cottage cheese, we knew that she used frozen whipped topping.
Naturally I decided to start tossing ingredients into a bowl until the Ambrosia Salad tasted similar to Nana’s. And with a little tweaking, I most definitely succeeded!
Ambrosia is a spin on a traditional fruit salad that typically includes pineapple, mandarin oranges, coconut, nuts and miniature marshmallows.
Instead of using regular mini marshmallows, I decided to use my absolute favorite marshmallows ever – Campfire® Mini Fruit-Flavored Marshmallows.
They’re soft, fluffy and oh so fruity, so I thought they’d be the perfect compliment to this Ambrosia recipe.
As you may remember from my Pumpkin Spice Marshmallow Treats, I’m partnering with Emily from Jelly Toast and Campfire® Marshmallows.
You’ll see more recipes from us, and hopefully even more exciting stuff as the year goes on.
Be sure to check out Emily’s post for Fruity Marshmallow Popcorn Bars! Marshmallows + popcorn, how could that possibly be a bad thing?
We even created a Marshmallow Madness Pin Board where we’ll pinning loads of delicious marshmallow recipes from our favorite food sites.
For more information about Campfire® Marshmallows, find them on them on Facebook and Twitter.
Ambrosia Salad
Ambrosia is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.
Ingredients
- 8 ounces frozen whipped topping, thawed (see note below for alternative)
- 1/2 cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 1 11-ounce can mandarin oranges, drained
- 1 8-ounce can pineapple tidbits or crushed pineapple, drained
- 1 cup maraschino cherries, drained
- 1/2 cup chopped pecans, optional
- 1 1/2 cups Campfire® Mini Fruit-Flavored Marshmallows
Instructions
- In a large bowl, stir together the whipped topping and yogurt.
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
- Chill before serving.
Notes
- If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at Whole Foods or make your own.
Disclosure: My Baking Addiction has teamed up with Campfire® marshmallows to share recipes using their products. This is a sponsored post written as part of that program. All opinions about Campfire® marshmallows are 100% my own.
This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
We always had this on Easter Sunday. Instead of the whipped topping my grandma used sour cream.
My mom used sour cream too, and it seems to help cut the sweetness.
This looks amazing and so festive, I can’t wait to try it!
It’s so good – I hope you try it. Thanks so much for stopping by!
-Jamie
Ah, there’s nothing like classic ambrosia! Looks great!
I completely agree! Thanks so much for stopping by!
-Jamie
I make one similar to that one the difference is I put a fruit cocktail drain all the juice 1 fresh red apple 1 fresh green apple 1 pair cut in small squares. put whip cream- shredded coconut- pecan and the small colored marshmallows then mix all together
I love the idea of incorporating apples! Thanks so much for stopping by!
-Jamie
Oh YUM! I love ambrosia salad! Just fresh and fun – perfect for the young and young at heart.
Thanks for stopping by Jessica!
-Jamie
Oooh. That ambrosia looks so light and fun. I love how colorful it is!
Thanks for visiting Jen!
-Jamie
Well being of the…have it, use it up generation…I decided to cut up the Campfire Pink Lemonade marshmallows I had leftover from another recipe. Not as pretty colorwise, but definately tasted great!
Jill-
I LOVE this idea and the Campfire Pink Lemonade Marshmallows! Thanks so much for stopping by!
-Jamie
Oh, this is so fun and colorful! My kids would love it.
Thanks so much for stopping by, Karly!
-Jamie
Jill- I love Ambrosia and always enjoy your receipts. Come visit any time!
Love this throwback thursday you’re doing! I used to love Ambrosia salad :)
Thanks, Natalie – it’s so much fun! Thanks so much for stopping by!
-Jamie
I must’ve been reading your mind. I have even craving this salad and just bought all the ingredients to whip some up for the weekend. Yours looks delish! I haven’t had this in years. Thanks for taking me back!
That’s awesome, Lisa! Even though it’s so simple, there’s just something about it that I love so much! Thanks so much for stopping by!
-Jamie
This is a great throwback for me! When my husband and I were first married (I was a ripe old 19) I made this on a regular basis! It’s a perfect little dessert to satisfy a sweet tooth without making something big. Of course mine didn’t look quite as pretty as the way you have yours shown here!
That’s such a great memory, Glory! That’s what these posts are all about – great memories and food! Thanks so much for stopping by!
-Jamie
Hi,
I love this recipe and make one very similar. I use Greek Vanilla yogurt so it’s lower in calories and my husband thought it was whipped cream. I will consider using the Campfire® Mini Fruit-Flavored Marshmallows if I can find them here. What a great site!
Love this salad! I like it with grapes and apples, too. My mom makes hers with fresh whipped cream, which is great the first day, but gets weepy as it sits. I’ll have to try a stabilized version — thanks for posting!
We’ve always made ours with 1 cup of sour cream, instead of the whipped cream and yogurt, and 1 cup of each of the fruits, coconut, and mini marshmallows. It needs to be refrigerated overnight, for everything to combine well, but it doesn’t get weepy. You can’t even taste that it’s made with sour cream!
Thanks for visiting Gail!
-Jamie
Yep – we call it 5 cup Salad so you can’t forget. It’s one cup of each item (oranges, pineapple, coconut, sour cream, and marshmallows. I thrown in some halved marachino cherries just for some color – but don’t measure! Make it the night before – GREAT for Pot Lucks (especially if you forget if you’re supposed to bring a side or a dessert – works for both! and making in larger quantities.
This is Oh so good! I have been making this for years now and it is always a hit. The only problem I have is that some don’t like coconut and some don’t like the nuts but it can always be done without something with no problem but as for my husband and me its all the way!
Thanks for stopping by Mildred!
-Jamie
I made this today, Jamie. It turned out exceptionally well. Thanks for sharing.
Thanks so much, Teresa! :)
As i’m not in the u.s what can i use instead of the frozen cream?
Tonie-
Whipping cream would work as a substitute. I hope this helps.
-Jamie
The good old fashioned way is the best! I didn’t like the flavored mini marshmallows!
Thanks for stopping by.
-Jamie
I am going to make the Ambrosia today. I hope it comes out delicious…
Noreen-
I hope you enjoy it. Thanks for visiting.
-Jamie
I bought everything to make this wonderfully retro ambrosia for Thanksgiving, even the pecans for those who want it that way. My grandma used to make it as well, with mixed fruit, no marshmallows and she included bananas. This looks so fun!
Bree-
I hope you enjoy it! Thanks for stopping by!
-Jamie
i made this for my daughters baby shower Everyone loved it. I can eat it every day. Thank you for the fabulous recipe.
I love it too, Debbie! Thanks so much for stopping by! Have a great day!
-Jamie
Turned out great except I forgot the vanilla yogurt after arriving to the family dinner I asked if I could use of some of my parents yogurt in their fridge. No vanilla but the Key Lime is great with it :)
Rachel-
The key lime sounds like a great addition. I’m glad you enjoyed the salad. Thanks for visiting.
-Jamie
thank you for the great recipe! planning to try this yummy recipe on weekend.
Thanks so much for stopping by – enjoy the ambrosia!
-Jamie
Do you drain the cans of fruit?
Debbie-
Yes, the ingredient list details that the fruit is to be drained.
-Jamie
I use coconut milk instead of whipped cream. I still use sour cream. I also don’t drain the fruit cocktail. Instead, I dump it all in a very large bowl, add the coconut milk, then, instead of using canned mandarin oranges, I use the little cuties (seedless mandarin oranges), peel them and slice them thin, without pulling them apart first – then pull them apart over the bowl (so any juice goes into the bowl too). I have a manual apple corer/peeler/slicer (I disengage the peeler for this to keep the peels on for more vitamins) which cuts the apples into a spiral. I cut these up in about 1 – 1 1/2 inch chunks. I add raisins, and walnuts and/or pecans, and miniature marshmallows (either regular or fruity flavored). A jar of maraschino cherries. Last – I add shredded coconut and toss it all together. I also add 1/4 cup sugar.
My recipe – for a crazy huge batch (fits in a 32 cup/7.6 liter capacity bowl)
1 can 13.5 oz Taste of Thai coconut milk
2 cans 32 oz fruit cocktail
1 16 ounce container of sour cream
1/4 cup sugar
20 ounce can of pineapple chunks
about 6 of the little cutie oranges
12 apples (I used 3 granny smith, 3 red delicious, 3 ambrosia (the apple name), and 3 Fuji apples – the textures and flavors vary when you use different apples – just mix up several of the ones you like. Leave the skin on – cutting them into small chunks helps my kids not notice the skin.
I add a 16 ounce bag of walnuts and pecans, you can do either/or of how much you prefer or not at all.
2 10-16 ounce bags of mini marshmallows
1 10 ounce jar maraschino cherries (chopped or whole – I use them however they are in the jar – including the juice)
2 large bags of sweetened or unsweetened shredded coconut depending on your taste.
12 ounces of raisins (more or less according to taste) I prefer more.
10-12 ounces dried cranberries (also really delicious).
Making it this way – is so much easier. I don’t drain the canned fruit because there are still some nutrients in the juice (I don’t use the packed in heavy syrup ones though). Using the juice means you don’t need more sour cream than this to get the moisture balance. I use more of the coconut than other recipes call for – but it is such a good source of fiber. You can always use a fresh coconut and use a food processor to shred the meat but that would take a lot more time. Using the flakes – helps soak up any excess liquid – and certainly increases the fiber content. I really enjoy the texture of more coconut. You can enjoy this recipe right away as well as have so much left over. It is really worth the time to add the fresh apples and mandarins. Sometimes I use a whole, fresh, pineapple instead of canned. You don’t have to put the coconut or raisins in there but it is amazing if you do.
This recipe makes a very full large bowl (the giant sized mixing bowl from Tupperware 32 cup/7.6 liter capacity).
Easier than what, Lori? Your recipe sounds like a ton of work compared to Jamie’s fast and simple recipe! Or were you just trying to trick us into believing it’s easier! Haha! Though it does sound good if you have a lot of time on your hands for all that cutting and coring and peeling. Lol!