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This creamy ambrosia salad brings together juicy fruits, fluffy marshmallows, and a homemade whipped cream base for a dessert that's both nostalgic and impressive. Each spoonful delivers a perfect balance of sweetness and freshness that makes it impossible to resist.
I first made this ambrosia salad for a family reunion where it disappeared faster than any other dish on the table. My grandmother pulled me aside to tell me it was even better than her mother's recipe which might be the highest culinary compliment I've ever received.
Ingredients
- Heavy cream: Forms the foundation of our homemade whipped topping giving this salad its luxurious texture
- Powdered sugar: Sweetens the cream without making it gritty like granulated sugar would
- Vanilla extract: Adds depth and warmth to the whipped base
- Sour cream: Provides a subtle tanginess that balances the sweetness and helps stabilize the whipped cream
- Mandarin oranges: Offer bright citrus flavor and beautiful color; look for ones packed in juice rather than syrup
- Maraschino cherries: Add festive pops of red and sweet flavor; drain them thoroughly to prevent bleeding
- Pineapple tidbits: Contribute tropical sweetness and pleasant texture
- Sweetened shredded coconut: Creates dimension and offers subtle chewiness
- Mini marshmallows: Bring nostalgic charm and pillowy texture; consider fruit flavored ones for extra color and flavor
Step-by-Step Instructions
- Whip the Base:
- Combine the heavy cream, powdered sugar, and vanilla in a large bowl. Using an electric mixer, beat on medium high speed for about 2 minutes until you achieve stiff peaks. The cream should be thick and billowy, standing tall when you lift the beaters. This provides the structure for your entire salad, so take your time and make sure it's properly whipped.
- Incorporate the Sour Cream:
- Using a rubber spatula, gently fold the sour cream into the whipped cream with slow deliberate motions. Cut through the center, then sweep around the sides, lifting from the bottom. This technique preserves the air bubbles you've worked to create, ensuring your salad stays light and fluffy rather than deflating.
- Prepare the Fruit Mixture:
- In a separate large bowl, combine the well drained mandarin oranges, cherries, pineapple, coconut, and marshmallows. Toss gently to distribute everything evenly without crushing the delicate fruits. Make sure all fruit is thoroughly drained, as excess moisture will make your salad watery.
- Combine and Chill:
- Pour the whipped cream mixture over the fruit mixture and fold everything together until just combined. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least one hour, though overnight is even better. This resting time allows the flavors to meld together and the marshmallows to slightly soften.
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The fruity marshmallows are my secret weapon in this recipe. While traditional ambrosia uses plain white ones, I discovered that the fruit flavored variety adds an extra dimension that reminds me of summer afternoons at my grandmother's house. She would always let me add extra cherries because she knew they were my favorite part.
Storage Tips
This ambrosia salad keeps beautifully in the refrigerator for up to three days when stored in an airtight container. The flavors continue to develop during this time, making day two sometimes even better than day one. However, I don't recommend freezing as the texture of the whipped cream and fruits will deteriorate upon thawing resulting in a watery consistency.
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Easy Substitutions
If you prefer a more traditional approach, you can absolutely use regular mini marshmallows instead of the fruity variety. For those avoiding dairy, Greek yogurt works beautifully in place of sour cream, offering a similar tangy note with added protein. Fresh fruits can substitute for canned when in season; just be mindful that they may release more juice, so you might want to reduce the amount slightly or pat them dry after cutting.
Serving Suggestions
Ambrosia salad makes a delightful ending to barbecues and summer gatherings but can easily transition to holiday tables as well. Serve it in clear glass dishes to showcase the colorful ingredients or spoon into individual dessert cups for an elegant presentation. For a fun twist, serve it alongside shortbread cookies that can be used as edible spoons or crumbled on top for added texture.
Cultural Context
Ambrosia has deep roots in Southern American cuisine dating back to the late 19th century. The name comes from Greek mythology where "ambrosia" was the food of the gods, conferring immortality. While our version won't quite deliver that, it does continue a rich tradition of celebratory desserts that bring people together. The recipe evolved significantly during the mid-20th century when commercially produced marshmallows and canned fruits became widely available, transforming it from an occasional luxury to a staple at family gatherings.
Frequently Asked Questions
- → Can I make ambrosia salad in advance?
Yes, you can prepare ambrosia salad 1-24 hours in advance. Chilling allows the flavors to develop for the best taste.
- → What fruits can I use in ambrosia salad?
Common fruits include mandarin oranges, pineapple tidbits, and maraschino cherries. Feel free to experiment with your favorites.
- → Can I skip the coconut in ambrosia salad?
Yes, you can omit the shredded coconut if preferred, or substitute with toasted nuts for added crunch.
- → How do I achieve stiff peaks when whipping cream?
When whipping cream, continue mixing until peaks hold their shape and do not fold over. Use cold cream for best results.
- → What kind of marshmallows should I use?
Rainbow mini marshmallows add a fun, tropical twist, but classic white mini marshmallows work just as well.
- → How long does ambrosia salad last in the refrigerator?
Ambrosia salad can be stored in an airtight container in the refrigerator for up to three days.